29 January, 2008

Thai Meatballs with lime dipping sauce


500g minced beef
1 cup fresh breadcrumbs, made by whizzing 2 slices of bread in a food processor
1 tablespoon Thai red curry paste
1 teaspoon toasted sesame oil
1 tablespoon Dark Cane Sugar
1 egg
1 tablespoon finely chopped basil or Vietnamese mint

Lime Dipping Sauce –
juice & grated rind of 3 limes
2 tablespoons toasted sesame oil
1 tablespoon Dark Cane Sugar
2 tablespoons light soy sauce
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 spring onion, finely sliced
1 tablespoon fresh coriander leaves
3 tablespoons water


Mix all ingredients together. (By hand using disposable gloves is the best method)
Roll the mixture into little balls & dust with flour. Fry in a little oil, shaking the pan to evenly cook the meatballs & to keep their shape round. Serve piled on a plate with Lime Dipping Sauce with toothpicks.

Lime dipping sauce
Combine all ingredients in a small bowl and mix well. Use as a dipping sauce for meatballs.

Serves 4