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Ingredients
Method
- 1 lime, zest only
- 25g chopped coriander
- 1 tbsp Thai fish sauce
- 1 tbsp sriracha
- 3 tbsp lemongrass paste
- 2 sliced spring onions
- 3 crushed garlic cloves
- 1 tbsp sugar
- 1 tbsp cornflour
- 500g pork mince
- 1 tbsp oil
- Jasmine rice, to serve
- Add all the ingredients, except the oil and rice, into a bowl with some seasoning. Mix together with damp hands to combine, then roll into 20 walnut-sized balls.
- Heat the oil in a frying pan and cook the meatballs for 10 mins, or until browned all over and cooked through. Serve with jasmine rice, a little more sriracha and some Asian pickles, if you fancy.
15 mins
4 serving
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