Beggars purse Thai pork meatballs with a spicy peanut sauce and broccoli slaw.
In small pot on low heat add coconut milk, crushed lemongrass, and ginger micro fined.
Let steep for 2 hours to extract as much lemongrass and ginger flavor.
In separate bowl add ground pork, torn baguette bread, ground cumin, kosher salt, lemon zest, micro fined ginger, minced Thai chilies, and chopped cilantro.
Mix well until all has been incorporated.
Let 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 on 350 degrees. Make sure internal temperature reaches 145 degrees F. set aside and allow to cool.
Using Chinese Wonton Wraps 6" x 6" egg wash all sides. Work quickly because wonton wraps dry out fairly quickly.
Place meatball in center and fold two corners first, crease then bring remaining corners to top press firmly pinching and twist top to seal wonton. Do this for remainder of ground pork mixture.
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.
Wilt chives under warm water and tie around pouch.
In a large bowl peel,shred broccoli stems, green and red cabbage, and carrots. shave red onions. Add Kosher salt, chopped cilantro, grapeseed oil, and apple cider vinegar. Lightly toss.
Refrigerate until ready to plate.
see Peanut sauce recipe