Spicy Thai Meatballs

Tempura-style batter:
  • 1 egg yolk
  • 1 cup  cold water (preferably ice cold)
  • 1 cup  plain flour
  • 1 tsp  prik pon (freshly ground dried chillie)
  • 1 tsp  mustard powder
  • 6 Tbsp  ground pork
  • 2 Tbsp  chopped onions
  • 1 Tbsp  chopped prik ki nu (birds-eye or dynamite chillies)
  • 1 Tbsp  freshly grated root ginger
  • 10 prik ki nu daeng (red chillies), with the stalks attached.
  1. Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg and stir to combine: it should be slightly lumpy and floury-looking in appearance. Add and combine the chillie powder and mustard.
  2. Mix the ingredients for the meatballs, and make 10 meatballs. Into each insert a chillie so that just the stalk protrudes, then dust them with flour, coat with batter.  Deep fry in medium hot vegetable oil until the batter is a golden brown (about 3 minutes).
  3. Drain the excess oil and serve.