Crispy Laab Meatballs ลาบทอด (Laab Tod)
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp Thai sticky rice or jasmine rice, uncooked
- 2 kaffir lime leaves, torn into chunks, stem removed
- 1 lb ground pork (preferably not lean)
- 3 tbsp all-purpose flour
- 1 tbsp minced galangal
- 3 tbsp minced lemongrass
- 1/4 cup chopped cilantro (with stems)
- 1/4 cup chopped sawtooth coriander (or use more cilantro)
- 1/4 cup small diced shallots
- 1/2 tsp Chili flakes, to taste
- 2 tbsp fish sauce
- 3 tbsp lime juice
- Canola oil for frying
- Mint and butter lettuce for serving
Instructions
- 1
In a dry pan, toast sticky rice and kaffir lime leaves over medium high heat, stirring constantly, until the rice is a deep golden brown and the lime leaves are crisp. Let cool slightly and grind both the rice and the lime leaves in a mortar and pestle until fine.
- 2
Combine pork, flour, toasted rice powder, shallots, lemongrass, galangal, cilantro, sawtooth coriander, lime juice, fish sauce and chili flakes; mix well. If you want to taste the mix for seasoning, you can cook up a small amount in the microwave or on a frying pan.
- 3
Form loosely into 1.5-inch balls and fry in 350°F oil until browned.
- 4
Serve on its own or make a wrap with a piece of lettuce and mint. Enjoy!
- 5
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