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Ingredients
- 500 g (1 lb) minced pork (not too lean)
- 1 egg, lightly beaten
- ½ cup (40 g/1⅓ oz) fresh white breadcrumbs
- 2 spring onions, finely sliced
- 3 tablespoons chopped canned water chestnuts
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh coriander
- 2 teaspoons grated fresh ginger
- ½ teaspoon finely grated lime rind
- 1 tablespoon fish sauce (nam pla)
- 2 teaspoons sweet chilli sauce
- ¼ cup (60 ml/2 fl oz) sweet chilli sauce, extra
- 2 medium Lebanese cucumbers, chilled
- ½ cup (80 g/2⅔ oz) finely shredded carrot
Method
1. Preheat oven to hot 210°C (415°F/Gas 6–7). Place the pork in a large bowl and add the egg, breadcrumbs, spring onions, water chestnuts, mint, coriander, ginger, lime rind, fish and chilli sauces. Mix thoroughly to combine.
2. Form heaped teaspoonsful of the mixture into balls and, using damp hands, flatten slightly. Place on a lightly oiled tray. Bake for 20 minutes, or until cooked.
3. Brush warm balls with the extra chilli sauce. Trim ends from cucumber and cut remainder into 5 mm (¼ inch) slices; place on a serving plate. Place the cooked balls on cucumber and top with carrot. Garnish with chilli slices, if desired.
