← Nouns Cooking · Thai

Ingredients

• 250 g small tapioca pearls
• 150 ml warm water, as needed
• 3 coriander roots
• 4 cloves Garlic
• 1 tsp White pepper
• 2 tbsp Vegetable oil
• 3 Shallot, finely chopped
• 200 g Minced pork
• 100 g Sweet preserved radish (chai po), rinsed and finely chopped
• 60 g Palm sugar, chopped
• 1 tbsp Fish sauce
• 100 g roasted peanuts, coarsely crushed
• 2 tbsp garlic oil
• 1 small lettuce, leaves separated
• 1 handful Coriander (cilantro)
• 6 small green chillies

Method

1. Pound the coriander roots, garlic and pepper to a paste. Fry it in the oil in a wok over medium heat for 1 minute, add the shallots and fry for 2 minutes until golden.
2. Add the pork and cook for 3 minutes, breaking it up. Add the radish, palm sugar and fish sauce and cook for 8–10 min, stirring, until thick, sticky and dark. Stir in the peanuts and let it cool, then roll into 2 cm balls.
3. Put the tapioca pearls in a bowl and sprinkle with warm water a little at a time, mixing with your hand, until they are just moist all over. Leave for 20 min to absorb.
4. Take a teaspoon of pearls, flatten it in your palm, put a filling ball in the middle and press the pearls around it to seal. Set on oiled baking parchment.
5. Steam over high heat for 15–18 min, until the pearls are almost completely clear with only tiny white dots. Brush with garlic oil straight away so they do not stick.
6. Serve warm or at room temperature with lettuce leaves, coriander and fresh chillies to wrap and nibble.

Tips

• Work with damp hands and keep the pearl mix covered so it does not dry out.
• Contains peanuts.

Sources

Written in our own words after cross-checking these recipes:

Temple of Thai Hungry in Thailand