Ingredients:
1½ lbs lean ground pork
1 egg, beaten
5 stalks Chinese long beans, finely diced
1 small red chili, finely diced
2 tsp. lemon grass powder
1 tsp. galangal powder
4 garlic cloves, crushed
1 small bunch cilantro, finely chopped
2 Tbsp. brown sugar
1½ Tbsp. fish sauce (nam pla)
oil for frying
salt and pepper to taste
Chili Dipping Sauce
1 Tbsp. fish sauce
1¼ cups vinegar
1 medium size shallot, finely sliced
2 Tbsp. brown sugar
pinch of salt
3 red chilies, thinly sliced
Cucumber Relish
1 Tbsp. fish sauce
1/4 cup vinegar
1 small cucumber, center removed and sliced finely
2 Tbsp. brown sugar
2 Tbsp. pineapple, thinly sliced
2 tsp. sesame seeds
pinch of salt
Method:
1. In a mixing bowl add pork, egg, vegetables, spices and sugar and mix till all the ingredients are incorporated to a smooth texture.
2. In separate bowls, mix all the ingredients for the cucumber and chili dipping sauces together. Stir well to dissolve the sugar. Add a little more vinegar or sugar according to your taste. Cover and chill in refrigerator.
3. Take about 2 tablespoons of mixture and roll into the size of a golf ball. Repeat with the remaining mixture and put the balls on a plate. Chill for about 30 minutes.
4. Fill a deep wok or saucepan one-third full of oil and heat on high or until a piece of bread browns in 30 seconds. (this is a test that my cookery teacher used on us at school). Carefully place the balls and deep fry in small batches over medium heat until golden brown. Remove with a slotted spoon and drain well on paper towels.
