Categories: April

Ingredients

• 1 tbsp long-grain rice, unwashed
• 450g lean pork mince
• 2 garlic cloves, crushed
• 5 tbsp Thai fish sauce
• 1 tbsp caster sugar, plus 1 tsp
• 2 tbsp vegetable oil
• fresh mint leaves, to garnish
• 2 tbsp lime juice
• 1 red chilli, deseeded and chopped

Directions

1. Make the dipping sauce. Dissolve 1 tsp sugar in the lime juice. Stir in 4 tbsp fish sauce and chilli and set aside.

2. Heat a small frying pan over a medium heat and dry-fry the rice until golden, shaking the pan so it doesn’t burn. Grind to a powder in a coffee grinder or mortar and pestle.

3. Put the rice, pork, garlic, fish sauce and sugar into a bowl, season generously and mix well. Using damp hands, roll the mixture into about 30 small balls. Heat the oil in a large frying pan over a medium-high heat, add the balls and cook, in batches, for 5-7 minutes, until just cooked through. Set aside on kitchen paper while the rest cook.

4. Thread a toothpick through each mint leaf and attach to a pork ball.

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