Thai Meatball Lettuce Cups

Looking for fabulous finger food? Try our Thai-style meatball lettuce cups - theyre gluten-free too!

The ingredient of Thai Meatball Lettuce Cups

• 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
• 1 3 cup fresh coriander leaves
• 2 kaffir 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
• 2 tsp fish sauce
• 2 tbsp 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

The Instruction of thai meatball lettuce cups

• combine carrot cucumber vinegar and a pinch of salt in a small bowl set aside
• place shallot peanuts coriander lime leaves chilli garlic and ginger in a food processor and process until finely chopped add prawns and blitz until a paste forms
• place mince in a large bowl add prawn mixture and fish sauce mix well to combine use wet hands to roll tablespoonfuls of the mixture into balls place on a plate place in the fridge for 30 minutes to chill
• heat the oil in a large frying pan over medium heat cook meatballs in batches for 5 minutes or until cooked through place on a plate lined with paper towel to drain
• drain the pickled carrot and cucumber discarding the liquid top lettuce leaves with 2 meatballs each and some pickled vegetables sprinkle with sesame seeds and coriander leaves serve with sweet chilli sauce and lime cheeks

Nutritions of Thai Meatball Lettuce Cups

fatContent: 431 873 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 36 grams protein
sodiumContent: n a

Share this post