Steamed Crab and Pork Balls
|For crab and pork filling|
|Pork mince||10 Ounce (315 Grams)|
|Canned crab meat||6 Ounce, drained (185 Grams)|
|Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft||1 , finely chopped|
|Galangal/Ginger||1 Tablespoon, shredded (Or Bottled)|
|Chopped coriander||3 Tablespoon (Use Leaves And Stems)|
|Kaffir lime leaves||4 , finely shredded|
|Garlic||1 Clove (5 gm), crushed|
|Ground coriander||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Egg white||1 , lightly beaten|
|Fish sauce||1 Tablespoon (Nam Pla)|
|For sweet chili sauce|
|Brown sugar/Palm sugar||5 1⁄2 Ounce (1 Cup/170 Grams)|
|Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft||1 , bruised|
|Fresh galangal/Ginger||2 Inch, cut in half (Or 6 Slices Bottled Galangal)|
|Fresh red chilies||4 Small, finely sliced|
|Water||4 Fluid Ounce (1/2 Cup/125 Milliliter)|
|Limes||2 , finely grated rind and juice|
|Thai fish sauce||2 Tablespoon (Nam Pla)|
1. To make filling, place pork, crab meat, lemon grass, galangal or ginger, fresh coriander, lime leaves, garlic, ground coriander, cumin, egg white and fish sauce in a food processor and process until smooth.
2. Steam or microwave spinach leaves until they are just soft. Roll 2 tablespoons of filling into a ball and place in the centre of each spinach leaf. Fold leaf around filling to enclose.
3. Half fill a clean wok with hot water and bring to the boil. Place balls in a bamboo steamer lined with nonstick baking paper. Cover steamer, place on a wire rack in wok and steam for 10-12 minutes or until cooked through.
4. To make sauce, place sugar, lemon grass, galangal or ginger, chillies, water, lime rind and juice and fish sauce in a saucepan and cook, stirring, over a medium heat for 10 minutes or until sauce reduces slightly. Remove lemon grass and galangal or ginger and discard. Serve sauce with rolls.