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 !
