225g (8oz) boneless, skinless chicken breasts or thighs 650g (23oz) minced lean pork 5 cloves garlic, peeled 5-6 cm (about 2in) piece fresh ginger root, peeled 4-6 kaffir lime leaves (use the peel of half a lime), chopped very finely Juice of 1 lemon 6 tsp sour shrimp paste 2 rounded tbsp coconut milk powder A little oil to cook A handful of fresh coriander leaves, chopped
Chop chicken very finely by hand or in food processor and mix into pork with wooden spoon. Chop ginger and garlic together finely. Heat lemon juice in a pan and stir in shrimp paste until smooth. Stir into meat mixture with garlic, ginger and kaffir lime leaves. Salt lightly and work in coconut milk powder until mixed evenly. Roll mixure into balls the size of large marbles, place close together (not touching)in lightly oiled roasting pan and cook for 20-25 minutes at 180c/350f/gas 4. Using slotted spoon, transfer to container and sprinkle over coriander leaves.
These are equally good hot or cold; wrapped in lenty of newspaper they will keep warm for at least an hour. If required, freeze when raw. (website address: http://members.tripod.com/kaflower)
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