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Thai meatball lettuce cups
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Try our flavorful Thai meatball lettuce cups for a delicious gluten-free finger food option!
Ingredients:
  • 1 carrot, cut into noodles using a spiraliser
  • 1 small Lebanese cucumber, cut into noodles using a spiraliser
  • 80ml (1/3 cup) white wine vinegar
  • 2 green shallots, chopped
  • 40g (1/4 cup) unsalted peanuts, coarsely chopped
  • 82.50 ml fresh coriander leaves
  • 2 makrut lime leaves, centre veins removed
  • 1 long fresh red chilli, finely chopped (optional)
  • 1 garlic clove, crushed
  • 2 tsp finely grated ginger
  • 500g green prawns, peeled, deveined
  • 400g pork mince
  • 12.20 gm fish sauce
  • 36.40 gm peanut oil
  • Small cos lettuce leaves, to serve
  • Sesame seeds, toasted, to serve
  • Fresh coriander leaves, to serve
  • Sweet chilli sauce, to serve
  • Lime cheeks, to serve
Instructions:
  • In a small bowl, mix together the carrot, cucumber, vinegar, and a pinch of salt. Let it sit aside.
  • In a food processor, combine shallot, peanuts, coriander, lime leaves, chili, garlic, and ginger. Process until finely chopped. Add prawns and blitz until a smooth paste forms.
  • Combine the mince with the prawn mixture and fish sauce in a large bowl, mixing well. Roll tablespoonfuls of the mixture into balls using wet hands. Chill in the fridge for 30 minutes before serving.
  • Heat up the oil in a large frying pan over medium heat. Cook the meatballs in batches for about 5 minutes or until they're fully cooked. Then, place them on a paper towel-lined plate to drain.
  • Remove the pickled carrot and cucumber from the liquid. Place 2 meatballs on each lettuce leaf and add some pickled vegetables. Sprinkle with sesame seeds and coriander leaves. Serve with sweet chili sauce and lime wedges.

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