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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
These spicy meatballs may be eaten hot or cold.
Tempura-style batter:
1 egg yolk
1 cup cold water (preferably ice cold)
1 cup plain flour
1 teaspoon prik pon (freshly ground dried chili)
1 teaspoon mustard powder
Meatballs:
6 tablespoon ground pork
2 tablespoon chopped onions
1 tablespoon chopped prik ki nu (birdseye or dynamite chilis)
1 tablespoon freshly grated root ginger
10 prik ki nu daeng (red chilis), with the stalks attached.
Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg and stir to combine: it should be slightly lumpy and floury-looking in appearance. Add and combine the chili powder and mustard.
Mix the ingredients for the meatballs, and make 10 meatballs. Into each insert a chili so that just the stalk protrudes, then dust them with flour, coat with batter. Deep fry in medium hot vegetable oil until the batter is a golden brown (about 3 minutes). Drain the excess oil and serve.
The protruding stalk makes a convenient method of picking them up and eating them.