CRISPY PORK & RICE
BALL SALAD
PREP + COOK TIME 40 MINUTES
(+REFRIGERATION & STANDING) SERVES 6250g pork mince
3 cloves garlic, grated finely
½ teaspoon sea salt flakes
1 teaspoon cracked white pepper
⅓ cup (80ml) lime juice
⅓ cup (80ml) fish sauce
3 cups (460g) cooked jasmine rice,
chilled (see tips)
1 tablespoon thai red curry paste
2 tablespoons rice flour
vegetable oil, for deep−frying
1 tablespoon caster sugar
1 medium red onion (170g), halved,
sliced thinly
15g piece fresh ginger, cut into
thin matchsticks
1 fresh long red chilli, sliced thinly
2 green onions, sliced thinly
1 cup firmly packed coriander leaves
½ cup firmly packed fresh mint leaves
⅓ cup (45g) roasted peanuts,
chopped coarsely1 Combine mince, garlic, salt,
pepper, half the juice and ¼ cup
of the fish sauce in a medium bowl.
Cover; refrigerate for 1 hour.
2 Add rice, curry paste and rice flour
to mince mixture; mix well. Roll level
tablespoons of mixture into 24 balls;
flatten slightly into patties.
3 Fill a large saucepan one−third full
with oil; heat to 180°C (or until a
cube of bread browns in 10 seconds).
Deep−fry patties, in batches, for
2 minutes or until golden and cooked
through. Drain on paper towel.
4 Stir sugar, remaining juice and
remaining fish sauce in a bowl until
sugar dissolves. Add red onion; stand
for 10 minutes or until onion softens.
5 Arrange ginger, chilli, green onion
and herbs on a platter. Roughly crumble
patties over the top; spoon over red
onion mixture. Top with peanuts.26 AWW FOOD • ISSUE TWENTY FOUR
Celebrate Chinese New Year