Tod Mun Moo (Deep-fried pork balls)

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This is a very simple and very tasty Thai style appetizer.  It will take less than ten minutes to prepare, especially if you buy the pork pre-minced.  It is important to mix the ingredients well, so that the formed pork balls do not fall apart during deep frying.

Ingredientsserves 4
Minced pork200 gm
Red curry paste1 tbspn
Bread crumbs1 cup
Salt1 tspn
Sugar1 tspn
Fish sauce1 tbspn
Pounded combined coriander root,
garlic and pepper1 tspn
Egg1
Vegetable oil3 cups

Cooking Method

In a bowl, combine the minced pork, the coriander, garlic, pepper and the egg.  Mix very well to get the egg right through all the pork meat.  Add the sugar to the fish sauce and stir well.  Now add half a cup of bread crumbs to the pork, along with the fish sauce/sugar mixture and salt.  Mix well again and form the meat into round balls.  Now roll the pork balls in the remainder of the bread crumbs, coating them thoroughly.

In a deep pan heat the oil and carefully place the pork balls into the hot oil and quickly deep fry until a light golden brown color.  Remove from the oil, drain and serve with pork dipping sauce (and tooth-picks).

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