Ingredients
-
1
-
1/3
-
1/4
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1
-
1/4
-
1
-
-
1/2
Directions
Lions’ Heads With Spicy Coconut Sauce, A dim sum recipe from Cooking Light The meatballs are called lion’s heads because they are very large , Good but spicy! used celery instead of water chesnuts, dried herbs instead of fresh, all coconut milk and omitted the fish sauce as I did not have it I still thought it was very good, even with my adjustments, and will try again Thanks!, Good but spicy! used celery instead of water chesnuts, dried herbs instead of fresh, all coconut milk and omitted the fish sauce as I did not have it I still thought it was very good, even with my adjustments, and will try again Thanks!
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Steps
|
1
Done
|
Combine Pork Through Salt in a Large Bowl and Form Into 8 Large Balls. |
|
2
Done
|
Saut Meatballs in Oil in a Large Skillet Over Medium-High Heat Until Browned on All Sides; Continue Cooking 6-7 Min, Then Drain. |
|
3
Done
|
Combine Sauce Ingredients in Saucepan and Bring to a Boil Over Medium-High Heat. |
|
4
Done
|
Add Meatballs to Sauce, Cover, Reduce Heat and Continue Simmering 8 Minutes. |
|
5
Done
|
Serve Garnished With Basil and Lemon Peel. |
