Laab Moo Tod (ลาบหมูทอด) or Thai Fried Spicy Minced Pork is a great snack and perfect finger food for a party or an appetizer.
The Ingredients are as follows:
-minced pork (can also use ground beef, chicken, turkey)
-kaffir lime leaves
-toasted sticky rice powder
-lime juice and zest
extra cilantro and mint for garnish.
All amounts are to taste. Use the video as a guide to see the amounts, but everyone’s tastes vary. the laab moo tod version that we videoed is our ‘fully loaded version’, but you can easily skip an ingredient or replace. You can make your own toasted rice powered by pan toasting glutenous rice and crush in the mortar and pestle. This is the one Key ingredient for me that makes the true Laab taste, so it is worth the extra step if you don’t have toasted rice powder on hand. The Number of balls you make depends on the size you roll them. Experiment and you will find the right size, and amounts for your taste. We have lots of fun every time we make these.
1) Prep the ingredients, chop cilatro leaves, shallots, scallions, and mint leaves. with the side of your knife crush the lemongrass to release flavor and chop, rip you kaffir lime leaves to release flavor.
2) Crush Dried Chilies in a mortar and pestle
3) Pan Toast the lemongrass, shallots, and kaffir lime leaves (without oil) until arromatic.
4) Crush lemongrass, shallots and kaffir lime leaves in a mortarand pestle
5) To the pork mince (or other meat mince) add toasted sticky rice powder, fish oil, crushed dried chilies, lemongrass, shallots, and kaffir leaves, and chopped cilantro and mint leaves.
6) Squeeze lime juice and add some lime zest to the mix.
7) Fold all the ingredients together, and mix by hand until all ingredients are evenly mixed. The mix can be refrigerate for 20 minutes to make firm.
8) Roll pork mince into small meat balls and place onto a plate. Some of the large ingredients may make it difficult to roll the balls, just work the leaves and lemongrass into the center so the balls hold together when you fry.
9) Heat oil and fry the pork mince balls in small batches until golden brown. When golden brown, remove balls and drain excess oil. Repeat until all mince balls are fried.
10) Plate with garnish of fresh cilantro and mint leaves.
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