Panang Beef Balls
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Panang Beef Balls
Ingredients
- Beef - 17.6 oz
- Wheat Flour - 2.1 oz
- Red Curry Powder - 2 tablespoons
- Vegetable Oil - 3 tablespoons
- Fish Oil - 1½ tablespoons
- Peanut Sprouts - 2 tablespoons
- Coconut Milk - 12 fl oz
- Sugar - 1 tablespoon
- Herbs - to taste
Step by Step guide
Step 1
Pass the beef through a meat grinder, then shape the resulting mince into balls. Carefully coat the meatballs in flour, ensuring there is no excess flour left on them. Heat the oil in a wok and fry the balls until browned, tilting and shaking the wok. Remove the balls and place them on paper to absorb the oil.
Step 2
In the remaining oil, sauté the curry paste for a few minutes over low heat to prevent it from sticking to the wok. Gradually pour in the coconut milk while stirring, add the fish sauce, crushed peanuts (or crunchy peanut butter), and sugar. Taste and add more fish sauce or sugar if necessary.
Step 3
Gently transfer the meatballs into the sauce and sprinkle with chopped fresh herbs. Serve with rice or salad.
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