INGREDIENTS:
400g lean pork mince
1/3 cup coriander leaves, chopped
1 egg
3 tbsp vegetable oil
2 small shallots, chopped
2 small bird’s eye chilli, chopped
1 can diced tomato
1/3 cup spring onions, chopped
SEASONINGS:
125g Yeo’s Laksa Paste
60g Yeo’s Laksa Paste
1 tbsp sugar
PREPARATION METHOD:
- Combine pork mince, 60g of Yeo’s Laksa Paste, egg and seasoning. Form into 30 even shaped balls and place onto an oven tray. Bake in a pre-heated oven set at 180°C for 20 minutes.
- Heat the oil in a deep saucepan and add the shallots and chilli. Cook until shallots are golden, and then add 125g Laksa Paste and sugar. Simmer for 2 minutes to reduce sauce, then add the tomatoes.
- Bring to the boil, then turn down to a simmer. Add the hot cooked pork balls and coat well. Garnish with the spring onions and coriander and serve.
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