Ingredients
½ cup minced pork (about 120 gm.)
1 cup pumpkin cut into thin slices
1/3 cup sweet basil
½ large red chili seeded cut into thin slices
2 fresh kaffir lime leaves or 3 dried kaffir lime leaves (see preparation 1)
1 stalk fresh lemon grass cut thick sliced
2 shallots cut thick sliced
3 fresh red-hot chilies crushed (optional) or cut in half
1 coriander root crushed and chopped or 2 stems and leaves
1-2 tsp. fish sauce or sea salt to taste
½ tsp. cane sugar (optional) or ½ tsp. chicken powder
2½ cups coconut milk
1/8 tsp. sea salt
1 tbsp. corn flour
Preparation
Remove the stems from the kaffir lime leaves and break in half pieces.
Place the pork in a mixing bowl. Add 1/8 tsp. salt and 1 tbsp. corn flour. Combine well
and take portions of the mixture of about one tablespoon and form into meatballs
- In a pot, heat the coconut milk until boiling using medium heat. Add the lemon grass,
kaffir lime leaves, red hot chilies, shallots, coriander root, pumpkin and pork balls. Boil
about 2 minutes. Until the pumpkin is tender.
Add the 1-2 tsp. fish sauce, ½ tsp. cane sugar boil briefly.
Add the sweet basil and red large chili. Boil 15-20 seconds and serve hot. Garnish with sweet basil leaves.
