Topic: Pork & Prawn meatballs in Penang Curry sauce

Offline Spigalau

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Ok, sort of making this one up as I go along. Did a trial run of it last night, curry party this Saturday.

The Balls:
* 500g Ground Pork
* 250g Chopped Raw Prawns
* 4 Green Chiili - chopped finely
* 2 teaspoon Fish Sauce
* 2 teaspoon chopped Garlic
* Salt & Pepper
* 2 teaspoon Ground Roasted Rice (dry roast rice in a frypan till brown, cool & grind)
* 1/4 cup Bread Crumbs

Mix all of the above in a bowl, make in to small balls (wet hands helps), put to one side (chiller) and move on to the making the sauce. I found letting the balls semi-freeze makes them easier to handle when cooking them, less likely to break up.

Mixed:


Balled:



The Sauce:
* 4 tablespoons Penang Curry paste
* Large Onion cut in to 1/8's length ways (leave big chucks)
* 1 x Shallot - cut in to fine rings
* Coriander Root - 4 plants from base of leaves to root, finely chopped (keep leaves for garnishing afterwards)
* 1 tablespoon Ginger (fresh - chopped)
* 1 tablespoon Garlic
* 2 tablespoons Oil (prefer peanut or canola)

Heat Oil, then fry off the spice mix, prepare for nostrils to be assaulted.

Stir fry in Frypan:


After frying up for 3 mins, add 1 x Tin of Chopped tomatoes and 2 cups of Chicken stock, simmer till the onions are almost transulecent:


After 15 mins, check the taste ! If it's very salty (chicken stock is) add in 2 tablespoons of Palm Sugar (Jaggery) or brown sugar (or white).

Once you feel it is balanced, then add in the Pork & Prawn balls - poach in the liquid for about 15/20 mins till cooked.



With about 5 mins to go, add in cup of long beans & 1/2 cup of peanuts - stir in and then slowly add 1/2 tin of Coconut Cream, mix thoroughly, let it heat back up and once ready - garnish with your left over Coriander. Serve & Enjoy !


Posted: June 10, 2013, 09:09:40 am
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Offline Apostrophe Spacemonkey

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I like the look of your balls, letting your balls semi-freeze, it a good idea. I may have to try that with my ones.

Looks nice. Did it taste good?

Reply #1 Posted: June 10, 2013, 09:22:49 am

Offline Spigalau

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Yeah it came out well - the chilli hit from the balls was good, and then the sauce was quite balanced. Texture from the nuts & beans was also good.

Reply #2 Posted: June 10, 2013, 09:53:35 am
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Offline mycoolcar

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Looks good. Could try adding one egg and a little bit of flour to the meat to help hold the balls together.

Reply #3 Posted: June 10, 2013, 10:39:53 am

Offline PrinceTuiTeka

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Noone wants sloppy balls.

Reply #4 Posted: June 10, 2013, 10:54:32 am

Offline Spigalau

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Quote from: mycoolcar;1526696
Looks good. Could try adding one egg and a little bit of flour to the meat to help hold the balls together.

The ground roasted rice does act like a flour :)

Avoided adding an egg white as didn't really want to add more liquid to the mix as was already quite wet with the fish sauce.

Reply #5 Posted: June 10, 2013, 11:01:42 am
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