Fläsk- och citrongräsköttbullar i salladskoppar

Ingredients for Pork and Lemongrass Meatballs in Lettuce Cups

• 450g fläskfärs

• 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced

• 30g chopped shallots

• 2 matskedar hackad färsk koriander

• 2 tablespoons fish sauce (such as nam pla or nuoc nam)

• 2 vitlöksklyftor, hackade

• 1 matsked vegetabilisk olja

• 1 tesked socker

• 1/2 teaspoons ground white pepper

• 1 lemongrass stalk

• 60 ml färsk limejuice

• 1/4 cup fish sauce

• 2 matskedar hackad färsk koriander

• 2 tablespoons coarsely grated carrot

• 4 teaspoons (packed) golden brown sugar

• 2 teaspoons minced green Thai chilli or serrano chilli with seeds

• 2 matskedar vegetabilisk olja

• 1 head of butter lettuce, leaves separated

• 1 small persian cucumber, thinly sliced

• Ingredient info: Fish sauce can be found in the Asian foods section of many supermarkets.

How to make Pork and Lemongrass Meatballs in Lettuce Cups

Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoons salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoon ful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.

Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, coriander, carrot, sugar, and chilli to bowl; whisk until sugar dissolves.

Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.

Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.

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