1 lemon grass stalk, finely chopped (or zest of ½ lemon)
4 spring onions, chopped
1 tbsp chopped fresh coriander
2 tbsp red curry paste
½ lime juice only
1 egg
1 tbsp fish sauce
2 tbsp vegetable oil
Folláin Cucumber Pickle
Cooking Instructions
Preheat the grill to hot.
For the meatballs, combine the pork, garlic, lemon
grass (or zest), spring onion, coriander, red curry paste, lime juice, fish
sauce and egg in a large mixing bowl. Season to taste with black pepper,
before moulding into walnut-sized balls.
Place onto the grill tray and place under the heat, brushing with a little
vegetable oil as they brown. When the meatballs are crisp and brown on all
sides, arrange a little watercress (or any salad leaves) on each serving
plate. Scatter over a few hot meatballs and the Folláin Cucumber Pickle.
Serve straight away.
