Pete's Food Blog

30. Nov, 2021

Vietnamese meatballs with peanut sauce

Ingredients:

400 g pork mince

100 g shallots finely chopped

20 g garlic, finely chopped

2 tbl fish sauce

1 tsp palm (or soft brown) sugar

2 tbl roasted rice powder (roast Jasmin rice in a dry pan until golden, then powder in a spice blender or pestle and mortar)

½ tsp black pepper

For the sauce:

4 tbl tamarind paste

1 tbl vegetable oil

20 g garlic, crushed

100 g roasted peanuts, finely ground

120 ml coconut milk

2 tbl fish sauce

1½ tbl hoisin sauce (see blog for homemade recipe)

1 tsp palm (or soft brown) sugar

2 medium hot red chillies, finely chopped

For the pickled carrot

1 carrot, finely sliced

120 ml ricewine vinegar

2 tbl sugar

Method:

Mix well, with your hands, all the meatball ingredients. Press the mixture firmly against the base of the bowl and leave to chill in the fridge for at least an hour.

(For the sauce:

Fry the garlic in oil until golden and then add all the other ingredients. Stir fry until the sauce is of a thick, coating consistency).

Using wet hands, roll the meat mixture into table tennis sized balls (approx. 14 ).

Place on a baking parchment and bake for 25 minutes at 225°C

(For the pickled carrot)

Mix the vinegar and sugar and leave the carrot slices to pickle for one hour.

Serve the meatballs with boiled potatoes or rice.