Ingredients
3 tbsp Thai sticky rice, or jasmine rice, uncooked
2 kaffir lime leaves, torn into chunks, stem removed
1 lb ground pork, preferably not lean
1 tbsp galangal, minced
3 tbsp lemongrass, minced
¼ cup cilantro, chopped, with stems
¼ cup sawtooth coriander, or use more cilantro, chopped
¼ cup small diced shallots
½ tsp chili flakes, to taste
2 tbsp fish sauce
3 tbsp lime juice
canola oil, for frying
mint, for serving
butter lettuce, for serving
Preparation
In a dry pan, toast sticky rice and kaffir lime leaves over medium high heat, stirring constantly, until the rice is a deep golden brown and the lime leaves are crisp.
Let cool slightly and grind both the rice and the lime leaves in a mortar and pestle until fine.
Combine pork, toasted rice powder, shallots, lemongrass, galangal, cilantro, sawtooth coriander, lime juice, fish sauce and chili flakes; mix well.
Form loosely into 1½-inch balls and fry in 350 degrees F oil until browned.
Serve on its own or make a wrap with a piece of lettuce and mint. Enjoy!
