Pork meatballs, wrapped in a beggar's purse over a bed of peanut sauce and broccoli slaw.
When using Chinese wonton wraps, egg wash all sides quickly as wontons tend to dry out after a few minutes making it difficult to seal properly.
Place meatball in center and fold two corners first, crease, then bring remaining corners to top, press firmly pinching and roll top to seal wonton. Just follow picture and you'll get it!
......Good job!! you should be proud of yourself as this is very tricky especially if you don't have someone right there instructing you. You're a Pro... lets move on......
.....in medium size pot add 4 cups grapeseed oil, on medium heat slowly submerge wonton, (one at a time) and cook 3 minutes on all sides until golden brown, remove from oil and place on double sided paper towel to remove excess oil and allow to cool.
Wilt chives under warm water and tie around pouch. Remember "too much heat.. kills greens".
in a large bowl peel and shred broccoli stems, green and red cabbage, carrots and red onions. Add 1 tbs. Kosher salt, 2 tbs. chopped cilantro, 1 teaspoon grapeseed oil, 1 tbs. apple cider vinegar.
Katherine's Take: This recipe was just an excuse to fry up some wontons because what's better than crispy wontons? Well, after this dish, I'd say crispy wontons, with fragrantly spiced pork meatballs and a heat-infused peanut sauce. The broccoli slaw cools all the flavors and adds another crunchy texture.
The boys took quite an interest in building the Thai meatballs in their wonton purses, and more of an interest in devouring each serving. Definitely a kid-pleaser.
Suggestions and Alternatives
- When cutting the beggars purse in half... (if that's how you want to present it), please use a serrated knife.
- Don't use Olive Oil to deep fry your purse. If you can't find grapeseed oil use canola oil or vegetable oil. Olive oil will change the flavor of the wonton.
- If you can't find coconut milk or lemongrass, you can substitute it with whole milk and lemon zest, but be sure to double the amount of lemon zest.
- Baguette bread can be substituted with day old white bread.
Thai Pork Meatballs with Spicy Peanut Sauce in Beggar's Purse
- 1/4 pound ground pork
- 2 stalks lemongrass, minced
- 1 tablespoon grape seed oil
- 2 teaspoons ginger ground
- 1 12 oz. coconut milk unsweetened
- 2 baguette, slices
- 1 Thai Chili, minced
- 3 teaspoon kosher salt, divided
- 1 teaspoon cumin, ground
- 2 whole lemon, zest
- 2 tablespoons cilantro, chopped
- 1/2 cup red onion, shaved
- 1 cup carrot, grated
- 1/2 cup red cabbage, grated
- 1/2 cup green cabbage, grated
- 1/2 cup cilantro, chopped
- 4 cups grapeseed oil
- 1 tablespoon apple cider vinegar
- 1/2 bunch chives
- 1 12 oz. coconut milk
- 2 tablespoons palm sugar
- 1 tablespoon soy sauce
- 4 tablespoons peanut butter
- 3 teaspoons ginger, ground
- 3 tablespoons sweet chili sauce
- 1 thai chili, minced
- 2 tablespoons lemon zest
- 2 tablespoons cilantro, chopped
- 3 tablespoons water, warm
- Using a small pot on low heat add coconut milk, crushed lemongrass, and ginger.
- Remove from heat after 10 minutes.
- Let steep for 2 hours to extract as much lemongrass and ginger flavor.
- In separate bowl add ground pork, baguette bread, ground cumin, 2 teaspoons kosher salt, lemon zest, minced ginger, minced Thai chilies, and chopped cilantro.
- Once coconut milk has cooled, strain and remove lemongrass and ginger. Add coconut milk to ground pork mixture.
- Mix well until all has been incorporated. Let it sit covered in refrigerator for 15 minutes.
- Roll out meatballs no bigger than 3 inches in diameter. set aside
- Using a cast iron skillet add 1 tbs. grape seed oil. Sear meatballs 4 minutes on all sides then transfer to sheet tray and bake for another 10 minutes at 350 degrees. Make sure internal temperature reaches 145 degrees F. set aside and allow to cool.
- In medium size pot on medium heat add 4 cups grapeseed oil, once temperature of oil has reached 350° F. slowly submerge wonton, cook 3 minutes on all sides until golden brown.
- Remove from oil and place on paper towels to absorb excess oil.
- Wilt chives under warm water and tie around pouch.
Wonton Wrap Assembly
- Using 6" x 6" Chinese Wonton Wraps, egg wash all sides.
- Place meatball in center of wonton and fold two corners first, crease then bring remaining corners to top, press firmly pinching and twisting top to seal wonton. Do this for remainder of ground pork mixture.
- In a large bowl peel and shred broccoli stems, green and red cabbage, and carrots. shave red onions, add remaining Kosher salt, chopped cilantro, 1 teaspoon grapeseed oil, and apple cider vinegar. Lightly toss.
- Refrigerate until ready to plate.
- Using a small sauce pot add coconut milk and peanut butter stir gently for 4 minutes on low heat.
- Stir in soy sauce, palm sugar, ginger and Thai chilies.
- When completely incorporated fold in Sweet Chili Sauce, lemon zest and stir for 2 minutes.
- Add warm water and whisk until water has completely been incorporated and sauce is smooth.
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