Ingredients (Make 60-70 meatballs)
500g (1lb) finely minced lean beef
2 medium onions, finely chopped
2 cloves garlic
1 teaspoon salt
2 fresh red chillies or 1 teaspoon sambal ulek
500g (1lb) potatoes
1 tablespoon dark soy sauce
1 tablespoon lemon juice
2 teaspoons palm sugar or substitute
½ teaspoon dried shrimp paste (trasi)
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground nutmeg
1 egg, beaten
peanut oil for frying Put minced beef into a large bowl. Add onions, garlic crushed with salt, and chillies which have been seeded and chopped or, preferably, pounded to a paste with a mortar and pestle. Boil the potatoes, drain well and dry them off in the pan before mashing until smooth. Add water to the bowl.
Dissolve the sugar and trasi in the soy and lemon juice, and mix in the coriander, cumin and nutmeg. Pour over the ingredients in the bowl together with the beaten egg. Mix very thoroughly with the hand and shape into small meatballs. Allow to stand for an hour.
Heat sufficient oil in a wok or frying pan to deep fry the balls. Add no more than 6-8 at a time to the hot oil and fry on medium heat until brown. This should take only 3 or 4 minutes. Drain on absorant paper.
recipe taken from: www.fortunecity.com
3 comments:
Great recipe. Appears in Charmaine Solomon, The Complete Asian Cookbook. McGraw-Hill. Perhaps the best Asian cookbook ever published.
Looked like a good recipe, but the amount of potato makes it fall apart and the overall taste was not that good either.
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