Laab Meatballs (Laab Tod)
ID: f7f0490e...
A delicious, crispy, and highly addictive Thai appetizer that transforms the classic herb-loaded Laab salad into deep-fried pork meatballs. It is packed with sour, spicy, and savory flavors, accented by aromatic Thai herbs and toasted rice powder.
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🍳 Cooking Flow
Toast raw sticky rice and kaffir lime leaves in a dry pan until golden brown, then grind into a powder. → Combine ground pork, toasted rice powder, and all the fresh herbs and liquid seasonings in a bowl. → Mix well and shape into slightly rough, rustic meatballs. → Deep fry at 350°F (175°C) until dark golden brown, removing loose bits from the oil as they cook. → Drain on paper towels and serve wrapped in lettuce with fresh mint.
Cooking Steps
Brief Cooking Order
Toast raw sticky rice and kaffir lime leaves in a dry pan until golden brown, then grind into a powder. → Combine ground pork, toasted rice powder, and all the fresh herbs and liquid seasonings in a bowl. → Mix well and shape into slightly rough, rustic meatballs. → Deep fry at 350°F (175°C) until dark golden brown, removing loose bits from the oil as they cook. → Drain on paper towels and serve wrapped in lettuce with fresh mint.
Introduction
A delicious, crispy, and highly addictive Thai appetizer that transforms the classic herb-loaded Laab salad into deep-fried pork meatballs. It is packed with sour, spicy, and savory flavors, accented by aromatic Thai herbs and toasted rice powder.
Step 1
Add the raw sticky rice and torn kaffir lime leaves into a dry pan. Turn the heat on high and toast, stirring constantly, until the rice turns a deep golden brown and the lime leaves are crispy.
Step 2
Transfer the toasted rice and lime leaves to a mortar and pestle (or coffee grinder) and grind them into a coarse powder (Kao Kua).
Step 3
In a large mixing bowl, combine the ground pork, the prepared toasted rice powder, minced galangal, minced lemongrass, diced shallots, cilantro, sawtooth coriander, fish sauce, lime juice, and chili flakes.
Step 4
Mix the ingredients thoroughly using your hands to ensure even distribution. Shape the mixture into small meatballs, keeping the edges slightly rough and loose instead of perfectly smooth for extra crispiness.
Step 5
Heat frying oil to 350°F (175°C) and carefully drop in the meatballs. Stir them gently at the beginning to prevent sticking. Use a fine mesh strainer to scoop out any loose herb or onion bits to prevent them from burning and dirtying the oil.
Ingredients List
Important Notes
Choose ground pork with a good fat-to-lean ratio. Lean meat will result in dry, tough meatballs.
Avoid making the meatballs perfectly smooth and round; rough edges create crispy textures when deep-fried.
Keep a fine-mesh strainer handy during frying to skim out any floating bits of shallots or herbs to keep the frying oil clean.
Do not cook the mint leaves inside the meatballs, as mint loses its bright, fresh coolness when heated. Always serve them raw on the side.
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