Ingredients
-
-
500
-
3
-
3
-
1
-
2
-
1
-
1
-
1
-
-
1
-
2
-
-
1
-
50
Directions
Vietnamese Pork Balls With Hot and Sour Dipping Sauce, a fabulous appetizer or cocktail recipe Vietnamese food is bursting with fresh simple flavor and this recipe is no different does not include 1 hour chilling time , These were excellent and the lemongrass flavor really comes through, giving these an in your face Vietnamese flavor I served these without rice, just as an appetizer, and everyone enjoyed Thanks for posting! ~Sue
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Steps
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1
Done
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To Make the Pork Balls: Place All the Ingredients For the Pork Balls Except the Egg White and Cornflour, Into a Bowl and Mix Well. |
|
2
Done
|
Add the Egg White and Cornflour to Bind. |
|
3
Done
|
Place in the Fridge to Firm For About 1 Hour. |
|
4
Done
|
Divide the Mixture Into 24 Equal-Sized Balls |
|
5
Done
|
Heat the Chilli Oil and Olive Oil in a Frying Pan Over a High Heat. |
|
6
Done
|
Add the Pork Balls and Brown on All Sides. |
|
7
Done
|
Reduce the Heat and Cook Gently For 8-9 Minutes Until Cooked Through |
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8
Done
|
Remove from the Pan, Drain on Kitchen Paper and Keep Warm. |
|
9
Done
|
to Make the Dipping Sauce: Heat the Chilli Oil in a Medium Pan and Add the Onion. |
|
10
Done
|
Cook Gently Until Soft and Translucent. |
|
11
Done
|
Add the Brown Sugar and the Chilli Sauce and Stir Until the Sugar Has Dissolved |
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12
Done
|
Add the Ketchup, Rice Vinegar and Nam Pla and Heat Through. |
|
13
Done
|
Leave to Cool. |
