Lemongrass & lime pork meatballs with pickled veg

• lime↗1

  zested and cut into wedges

• coriander25g g

  finely chopped

• fish sauce↗1 tbsp tbsp
• sriracha↗1-2 tbsp tbsp

  to taste

• lemongrass paste↗3 tbsp tbsp
• spring onions↗2

  finely sliced

• garlic cloves↗3

  crushed

• caster sugar↗1 tbsp tbsp
• cornflour↗1 tbsp tbsp
• pork mince↗500g g
• vegetable oil↗1 tbsp tbsp
• sticky rice↗

  to serve

• rice wine vinegar↗2 tbsp tbsp
• caster sugar↗1 tbsp tbsp
• carrots↗250g g

  peeled into ribbons or cut into matchsticks

• cucumber↗1

  deseeded and peeled into ribbons or cut into matchsticks

Step-by-step instructions

1. 1

   First make the pickled veg. Stir the vinegar and sugar in a small bowl until the sugar has dissolved. Season with a pinch of salt and stir in the carrots and cucumber. Set aside.

2. 2

   Tip all the ingredients for the meatballs, except the oil, into a bowl along with a pinch of salt and pepper, and scrunch together using your hands until everything is well combined. Roll into 20 small balls, around 30g each. Heat the oil in a frying pan over a medium-high heat. Add the meatballs and brown all over, about 8-10 mins, until dark brown and cooked through.

3. 3

   Serve over sticky rice alongside the lime wedges for squeezing over, a little more sriracha, if you like, and the pickled veg.