Lion's Heads Meatballs In Spicy Coconut Sauce
Estimated Times
Preparation Time: 25 minutes
Cooking Time: 20 minutes
1/2 cup unsweetened light coconut milk
1/2 cup soy milk
2 TBS MAGGI Seasoning Sauce
1 TBS MAGGI TASTE OF ASIA Sweet Chili Sauce
1 pound lean ground pork or beef
1 packet (1.05 oz.) MAGGI TASTE OF ASIA Thai
Curry Chicken Seasoning Blend
1/2 cup chopped green onions
1/4 cup chopped water chestnuts
2 TBS cornstarch
4 1/2 teaspoons sesame oil
1 TBS peeled, finely chopped fresh ginger
1 TBS all-purpose flour
2 TBS vegetable oil
1/4 cup chopped fresh basil leaves or Thai basil leaves
1 TBS grated lemon peel
Hot cooked rice or noodles
COMBINE coconut milk, soy milk, seasoning
sauce and sweet chili sauce in small bowl.
Cover and refrigerate.
PLACE pork, seasoning blend, green onions,
water chestnuts, cornstarch, sesame oil,
ginger and flour in large mixer bowl.
Knead by hand until ingredients are thoroughly
combined and mixture becomes sticky.
Divide mixture into 10 equal portions, about
1/4 cup each.
Roll each portion into a ball.
Set balls on an oiled plate.
HEAT vegetable oil in large, nonstick skillet
over medium-high heat, swirling to coat sides.
Add meatballs; pan-fry, turning occasionally,
for about 8 to 10 minutes or until browned on
all sides.
Drain on paper towel.
BOIL coconut milk mixture in large saucepan
over medium-high heat.
Add meatballs; cover.
Reduce heat to low; cook for 8 minutes.
Garnish with basil and lemon peel.
Serve hot over noodles or rice.
Serving Size: 10
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