Ingredients
- 700g pork mince
- 2 shallots, finely chopped
- 1 tbsp palm sugar
- 2 tsp chilli flakes
- 2 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp uncooked rice, toasted
- 3 spring onions, finely chopped
- 3 tbsp coriander, finely chopped
- 3 tbsp mint, finely chopped
- Spray oil
- To serve:
- Lettuce leaves
- 1 bunch mint leaves
- 1 cucumber, sliced
- 1 lime, halved
Method
- Start by dry toasting the rice in a frying pan until lightly golden and set aside to cool. Once cool, use a mortar and pestle to grind the rice into a powder.
- To make the flavouring mix, put half of the rice powder in a bowl, and combine with palm sugar, chilli flakes, lime juice and fish sauce, divide into two small bowls and set aside. Half is used to flavour the meatballs and the other half is used as a dipping sauce.
- In a separate bowl, combine the pork mince, remaining rice powder, shallots, spring onions, coriander and mint. Pour in half of the flavouring mix and combine well to integrate all ingredients. Roll mince into meatballs about the size of 2 tbsp of the mixture (About 20 balls).
- Line the air fryer basket with baking paper and preheat to 180 degrees C. Lightly spray each of the meatballs and carefully place them into the air fryer basket, leaving space around each for air to flow. Cook for 8 minutes, opening the basket halfway through to rotate the meatballs to ensure they are golden on all sides.
- Arrange meatballs onto a plate along with the sliced cucumber, lettuce, mint leaves, the remaining dipping sauce, and lime to serve.
Product used in recipe
- Squid Brand - Fish Sauce
