These spicy rice balls are a lovely way to use up any leftover cooked rice and are quite delicious. They are one of the first things I was taught to cook by my daughter in law more years ago than I care to remember. Whenever we have a party or anything they are one of the first things to be eaten, adults and kids alike they love them.
We had these last night and we did have a couple left over….. guess what I have just had with some ginger and chilli, lime juice squeezed over it and wrapped in a white cabbage leaf… all the Thai flavours and textures..so yummy!
500 gms cold cooked rice.
250 gms minced pork.
150 gm coconut flesh. I have a funny little gadget that I bought long ago and I scrape the flesh out of a fresh coconut…
1-3 tbsp red curry paste.
2-3 tbsp fish sauce
1 tsp sugar.
2 eggs beaten.
Mix all ingredients together it will be slightly sticky. With wet hands shape into medium sized balls about 3-4 cm.
Heat oil until hot but not smoking as the outside will cook before the inside and cook rice balls 15-20 minutes until brown and cooked through.
These balls are best eaten with a piece of white cabbage, some diced ginger and chilli, put ball or part of it on cabbage and wrap around , squeeze some lime juice over it and eat, it is a crunchy fusion of Thai flavours, so yummy.
If you are a vegetarian then omit the pork and you still have tasty rice balls….In fact a lot of the balls you buy on the markets do not have Pork. If you don’t use pork then adjust your cooking time.
If you are not sure of the level of spice then form a small ball having used the lower level of paste and fish sauce, fry a tester.Then if you need to ..Add more chilli paste.