Lion'S Head Meatballs

1. 1

   Combine coconut milk, soy sauce, and curry powder in a large saucepan. Set aside.

2. 2

   Place pork, scallions, leek, cornstarch, flour, seame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combine and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 c. each. Roll each portion into a ball.

3. 3

   Heat olive oil Ina large skillet over medium heat, swirling to coat the sides. Add meatballs and cook, turning occasionally until browned on all sides, 8 - 10 minutes. Transfer to a plate lined with paper towels.

4. 4

   Bring coconut milk mixture to a boil over medium heat. Add meatballs, co Ed, reduce heat to low and cook for 8 minutes.

5. 5

   Line serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut milk sauce drizzled over the top or on the side for dipping.

No additional tips available.