I’m thankful and always open to changes in food. I love trying new ingredients and new cuisine… And I like experimenting with new techniques and flavours. When I think of meatballs, I think of Italian food – but that technique doesn’t always have to go with those traditional flavours.
Think about pairing new techniques with old, favourite flavours or visa versa in an effort to put something new and exciting on the table. Because they say that change is as good as a holiday 🙂
PORK AND PRAWN MEATBALL CURRY
500 grams pork mince
15 large green prawns, raw, peeled and roughly chopped
2 cloves of garlic, crushed
3cm ginger, peeled and roughly chopped
3 spring onions, sliced
3 tablespoons fish sauce
1 egg white
1 tablespoon peanut oil
2/3 cup red curry paste
1 x 400ml can of coconut milk
1 cup chicken stock
1 tablespoon finely chopped palm sugar
2 tablespoons of lime juice
300 grams of green beans
300 grams of baby corn
4 French shallots
Place the pork, prawn, garlic, ginger, spring onions, 1 tablespoon of fish sauce and egg white in a bowl and combine well. Refrigerate for one hour. Using wet hands, roll tablespoonfuls of the mixture into balls. Heat oil I. A frying pan over high heat. Cook the meatballs in batches, turning occasionally for 2-3 minutes or until golden – set aside.
Reduce the heat, add the curry paste and shallots to the pan and cook until fragrant. Add the coconut milk, stock, remaining fish sauce, sugar and bring to the boil. Add the meatballs, green beans and baby corn and cook for 10 minutes or until cooked through and the sauce is thickened.
Add lime juice and stir to combine.