This is one of the finger food recipes from THAI-WHY-NOT series! A little twist of the typical red curry with meat, plus a cheesy surprise! This is a fun and delicious recipe you can easily impress your freinds and family with! Enroll in a Private Thai Cooking Class and have a BALL in making this recipe together!
Ingredients
- 300g minced pork
- 2 Tbsp Red Curry Paste
- 1/2 Tbsp palm sugar
- 1 Tbsp fish sauce
- 1 egg, for the mixture
- 1 corn cobb, slice downward along the sides of the cob to get the kernels
- 3 Kaffirlime leaves, chiffonade
- 100g Mozzarella, cut into about 1×1 cm cubes
- 1/2 cup all purpose flour
- 1 egg, beaten
- 1 cup breadcrums
- 4 cups oil, for frying
Directions
- Mix the minced pork with red curry paste, palm sugar, and fish sauce. It’s quickest if you mix by hand. Wear a food glove to save time washing your hands later. Make sure the seasoning is well distributed throughout the pork.
- Add an egg and the chiffonade of Kaffir lime leaves; mix well.
- Add corn kernels; mix well.
- Shape the mixture into a little patty, about 1 Tbsp. Place Mozzarella into the centre of the patty and wrap the pork mixture around the cheese cube. Make sure the cheese is not sticking out. Repeat with the remaining mixture.
- One at a time, roll the balls into the flour until all sides are coated. Then use a little fork to help dip in the beaten egg. Next roll the egg covered ball into the breadcrumbs until evenly coated.
- You can fry them now or keep in a 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.
VDO Recipe soon!
Photos by Frei http://freisdays.com
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