Pork, coriander, water chestnut and coconut balls
Lean pork mince
Canned water chestnut, rinsed, drained
225 g, finely chopped
2 tsp, finely grated
1 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
½ tsp, white
½ cup(s), finely chopped, plus extra sprigs to serve
Shredded or desiccated coconut
½ cup(s), (40g)
80 ml, (⅓ cup)
- Preheat oven to 180°C. Line a large baking tray with baking paper.
- Combine pork, chestnut, ginger, garlic, chilli, pepper, soy sauce, three-quarters of the chopped coriander and half the sesame oil in a medium bowl. Season with salt and pepper. Mix well until combined. Roll level tablespoons of mixture into 30 balls. Toss in coconut. Place on prepared tray and bake for 18-20 minutes or until golden and cooked through.
- Combine remaining oil, coriander and vinegar in a small bowl. Sprinkle balls and dipping sauce with coriander leaves. Serve with small bamboo forks or toothpicks.