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Crispy Thai Laab Meatballs

If you are fan of Thai Laab (minced meat salad), then you will love this crispy fried version. The soul of this dish is the toasted sticky rice. It gives the pork that crunchy texture and roasted fragrance. Your laab wouldn’t be the same without it. Toasted sticky rice is incredibly easy to make and so worth it. Of course, you could get ready-to-use sticky rice powder at Thai supermarkets too.
The flavor profile of Crispy Thai Laab Meatballs is a mix of tangy, spicy and slightly salty note. The advantage of making your own Laab is, you are able to tweak the flavor to your taste liking. I love my Laab to be on the tangy side so expect a generous amount of lime juice in this recipe. 

 

Ingredients:
5 tbsp Thai sticky rice or glutinous rice, uncooked
2 kaffir lime leaves, torn into chunks, stem removed
1 lb (450 g) minced pork (preferably not lean)
1 tbsp minced galangal (blue ginger)
3 tbsp minced lemongrass
½ cup chopped coriander (with stems)
¼ cup small diced shallots
½ tsp Chili flakes, to taste
2 tbsp fish sauce
1 tsp soy sauce
3 tbsp lime juice
1 tbsp sugar
Canola oil for frying

Makes about 20 mini meatballs

Recipe source: Hot Thai Kitchen

Ingredients for Crispy Thai Laab Meatballs

The line up.

minced ground pork

You will want to use pork preferably with bits of fats in it.

 

In a large pan, add in the sticky rice and kaffir lime leaves and toast on a medium heat, moving the rice around until golden brown.

how to make sticky rice powder

I’m using Thai Glutinous Rice.

how to make toasted sticky rice powder

Remove the stalk of the kaffir lime leaves.

how to make toasted sticky rice powder

 

It should take about 15 mins. Remove and let it cool slightly before grinding them into powder. I like to use a mortar and pestle. Alternatively, you could use a food processor or blender.

how to make toasted sticky rice powder

Run the pestle in clockwise motion against the rice, they should turn into powder in no time.

how to make toasted sticky rice powder

See? 🙂

 

In a large bowl, add in the pork together with all the remaining ingredients and sticky rice powder (except the oil) and mix well. Feel free to use your hands.

how to make bear naked food crispy thai laab meatballs

 

Form loosely into 1-inch balls (or smaller if you like) so the edges will crisp up. Do not roll the balls too tightly or they will not be crispy.

Tip: To know if your meatballs’ seasoning is just right, before forming into balls, you could take a small piece and cook it in the microwave or frying pan and taste. That way, you could adjust the seasoning if necessary before frying the rest.

how to make crispy thai laab meatballs

 

Deep fry in a pot of hot oil (180°C/350°F) for about 5 mins or until golden brown.

hot canola oil

 

Skim off any floating bits from the oil.

bear naked food deep fried crispy thai laab meatballs

Skimming off the loose bits keeps the oil from turning dark.

 

Drain and serve with Thai sweet chili sauce.

Bear Naked Food Crispy Thai Laab Meatballs

Done!

Bear Naked Food Crispy Thai Laab Meatballs

Bear Naked Food Crispy Thai Laab Meatballs

Bear Naked Food Crispy Thai Laab Meatballs

 

 

Crispy Thai Laab Meatballs
 
Prep time
Cook time
Total time
 
Turning the traditional Thai Laab Salad into something different, yet equally delicious.
Recipe type: Meat
Cuisine: Thai
Serves: 20 mini meatballs
Ingredients
  • 5 tbsp Thai sticky rice or glutinous rice, uncooked
  • 2 kaffir lime leaves, torn into chunks, stem removed
  • 1 lb (450 g) minced pork (preferably not lean)
  • 1 tbsp minced galangal (blue ginger)
  • 3 tbsp minced lemongrass
  • ½ cup chopped coriander (with stems)
  • ¼ cup small diced shallots
  • ½ tsp Chili flakes, to taste
  • 2 tbsp fish sauce
  • 1 tsp soy sauce
  • 3 tbsp lime juice
  • 1 tbsp sugar
  • Canola oil for frying
Instructions
  1. In a large pan, add in the sticky rice and kaffir lime leaves and toast on a medium heat, moving the rice around until golden brown. It should take about 15 mins. Remove and let it cool slightly before grinding them into powder. I like to use a mortar and pestle. Alternatively, you could use a food processor or blender.
  2. In a large bowl, add in the pork together with all the remaining ingredients and sticky rice powder (except the oil) and mix well. Feel free to use your hands. Tip: To know if your meatballs' seasoning is just right, before forming into balls, you could take a small piece and cook it in the microwave or frying pan and taste. That way, you could adjust the seasoning if necessary before frying the rest.
  3. Form loosely into 1 inch balls (or smaller if you like) so the edges will crisp up.
  4. Deep fry in a pot of hot oil (180°C/350°F) for about 5 mins or until golden brown. Skim off any floating bits from the oil.
  5. Drain and serve with Thai sweet chili sauce.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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