| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
Appetizers |
15 |
Servings |
INGREDIENTS
| 8 |
oz |
Coconut (desiccated); shredded fine |
| 6 |
tb |
Hot water |
| 1 |
lb |
Ground beef |
| 1/2 |
ts |
Shrimp paste |
| 2 |
|
Cloves garlic |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 1/2 |
ts |
Coriander; ground |
| 1 |
ts |
Ginger |
| 2 |
|
Eggs; beaten |
|
|
Oil for deep frying |
INSTRUCTIONS
Place coconut and hat water in a bowl, mix well until moistened. Add the
minced beef. Dissolve trasi in a Tbsp. hot water, and crush garlic and salt
to a smooth paste. Add spices, garlic and trasi to the eggs, mix well. Pour
over the meat and coconut, kneed well with hands until well combined, and
mixture is smooth. Shape as desired, and shallow fry until golden brown all
over, drain and serve.
Recipe by: Jon Randall/tpogue@idsonline.com
Posted to MC-Recipe Digest by Terry Pogue <tpogue@idsonline.com> on Mar 7,
1998
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