Pork Balls With Sweet Chili Sauce
Instructions
Preheat the oven to hot 210C (415F / Gas 6-7). Place the pork in a large bowl and add the egg, breadcrumbs, spring onions, water chestnuts, mint, coriander, ginger, lime rind, fish and chili sauces. Mix thoroughly to combine. Form heaped teaspoonful of the mixture into balls and, using damp hands, flatten slightly. Place on a lightly oiled tray. Bake for 20 minutes, or until cooked. Brush warm balls with the extra chili sauce. Trim ends from cucumber and cut remainder into 5mm (1/4 inch) slices; place on a serving plate. Place the cooked balls on cucumber and top with carrot. Garnish with chili slices, if desired.
Do ahead - Uncooked balls can be made up to 6 hours ahead and refrigerated, covered. Cook and assemble just before serving time.
