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Indonesian Food

WLRN 91.3 FM | By Norman Van Aken

Published October 5, 2015 at 12:50 PM EDT

Volcanic Flavor Land!

INDONESIAN PORK “WRAP” WITH A COCONUT-LIME DIPPING SAUCE

Yield: (About 40) 1-ounce balls)

For the meatballs:

3 eggs

1 ¼ lbs. ground pork

1 teaspoon sugar

2 Cups grated coconut

Zest of lime

1 Scotch bonnet chile, stem and seeds discarded, minced

6 scallions, trimmed, white and most of the green, minced

6 cloves garlic, seeded and minced

2 Tablespoons soy sauce

1 Tablespoon grated ginger

1 teaspoon salsa Sriracha

1/2 Cup mint

salt & pepper to taste

For the meatballs:

Combine all of the ingredients in a large bowl, mix well, cover & refrigerate. Allow to chill thoroughly.

Form mixture into small balls and shallow fry in peanut oil. Set aside on towels to drain, and keep in a warm place.

For the coconut lime dipping sauce:

(Yields: 3 cups)

One bunch of cilantro leaves rinsed and roughly chopped

Juice of 4 limes

2 jalapeños, stem and seeds removed, minced

2 Cups unsweetened coconut milk

1 Cup fresh coconut, grated and toasted

1 teaspoon green curry paste

Combine all of the ingredients in a small bowl and whisk together. Cover and refrigerate for at least one hour.

For the “wrap”:

Assorted lettuce leaves, washed and cut into shapes just large enough to cup around the meatballs.

To serve: Wrap a warm meatball in a cool leaf of the lettuces. Serve with an appropriate amount of sauce.