Pork, coriander, water chestnut and coconut balls
1
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 30 • Difficulty: Easy
Ingredients
Lean pork mince
500 g
Canned water chestnut, rinsed, drained
225 g, finely chopped
Fresh ginger
2 tsp, finely grated
Garlic
1 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Pepper
½ tsp, white
Soy sauce
1 tbs
Fresh coriander
½ cup(s), finely chopped, plus extra sprigs to serve
Sesame oil
2 tsp
Shredded or desiccated coconut
½ cup(s), (40g)
Black vinegar
80 ml, (⅓ cup)
Instructions
1
Preheat oven to 180°C. Line a large baking tray with baking paper.
2
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.
3
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.
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