white sandwich bread
1 1/2 Tbsp
scallions, white and green, parts seperated
1 1/4 lb
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garlic cloves, finely grated
ginger, peeled and finely grated (about a 2 inch piece)
water chestnuts, drained, rinsed, and chopped
egg, lightly beatened
cilantro, fresh, chopped
1 1/2 tsp
toasted sesame oil
kosher salt and freshly ground pepper
2 1/2 Tbsp
fresh lime juice
asian chili-garlic sauce
peanut or vegetable oil, for frying
7-inch-long pieces baguette, split open
1Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
2Meanwhile, mince the white scallions, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoon salt and 1/2 teaspoon pepper to a bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
3Stir the hoisin sauce, mayonnaise, 1 1/2 tablespoons lime juice, the chili-garlic sauce, and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
4Heat about 1 1/2 inchs peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
5Drain the green scallions and toss with bean sprouts, the remaining 1 tablespoon lime juice, and a pinch of salt in a bowl. Spread hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.
Brandy Bender MisDisturbed19 - Mar 19, 2012
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