A little twist from the usual green curry, this is one of the finger food recipes from THAI-WHY-NOT series. Invite your friends for a dinner party and impress them with this amuse-bouche! Enroll in a private Thai cooking class and have fun making this recipe together!
Ingredients
- 300g minced pork
- 2 Tbsp green curry paste
- 1/2 Tbsp palm sugar
- 1 Tbsp fish sauce
- 1 egg, for the mixture
- 1/2 cup string beans, thinly chopped
- 20-30 Thai sweet basil leaves
- 1/2 cup all purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- 4 cups oil, for frying
Directions
- Mix the minced pork with green curry paste, palm sugar, and fish sauce. It is quickest if you mix by hand. Wear a food glove to save time washing your hands later. Make sure it is mixed well and the seasoning is distributed throughout the pork.
- Add an egg; mix well.
- Add chopped string beans; mix well.
- Shape the mixture into a little patty; about 1 Tbsp. Place a basil leaf into the centre of the patty and wrap the pork mixture around it. Repeat with the remaining mixture.
- One at a time, roll the ball into the flour until all sides are evenly coated. Then use a little fork to help dip the ball into the beaten egg. Next roll the egg covered ball into the breadcrumbs, and coat evenly.
- You can fry them now or keep in a sealed container in the fridge for frying right before serving.
- Fry the balls in a wok or frying pan on medium high heat until they turn golden.
- Serve HOT! With sweet & sour sauce, spicy (Nam Jim Gai) sauce, and/or plum sauce.
Photos by Frei http://freisdays.com
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Green Curry Pork Balls
