Ingredients
- BASE CURRY PASTE:
- 6 long red dried chillies
- 2 tsp galangal, minced
- 1 stalk lemongrass, bottom half only, thinly sliced
- ½ tsp turmeric powder
- ¼ cup shallots, chopped
- 4 cloves garlic, minced
- Zest from half a lime
- 1 tsp fermented shrimp paste
- 1 tbsp fish sauce
- MINCE:
- 500g pork mince
- 5 lime leaves, centre stems removed, minced
- 6 coriander stems, finely chopped
- 2 spring onions, finely chopped
- 2 tbsp vegetable oil for frying
- TO SERVE:
- 1 cucumber, sliced
- ¼ lettuce
- 1 long red chilli, sliced
- Coriander
Method
- First, rehydrate the dried chillies in a cup of boiling water, then drain once soft.Using a blender, blend all base curry paste ingredients together until they reach a fine consistency.
- In a large bowl, use your hands (wear latex or plastic gloves for this stage), and knead the pork and base curry paste together until it is well combined. Then add coriander, spring onion and lime leaves, and knead again to combine all ingredients.
- Make the sausages by scooping half a cup of the meat mixture, rolling it into a ball, and then rolling it into a sausage shape. Set aside on a tray and continue making evenly-sized sausages until the meat is finished. Refrigerate for at least 30 minutes or longer if you have time.
- In a large frying pan over medium heat, add the oil and gently add some sausages, cooking in batches to avoid overcrowding the pan. Cook gently, occasionally turning the sausages until they are nicely caramelised on the outside and just cooked through. (Approx. 6-8 minutes).
- Serve the sausages with cucumber, sliced red chilli, lettuce, and coriander. Enjoy!
Product used in recipe
- Squid Brand - Premium Fish Sauce
