I’m not even sure where to start to describe this recipe to you…maybe with the “rissoles” part. A rissole is a like a large meatball that’s been flattened a little and uses ground meat, most commonly beef or lamb. I love Thai food so I added some distinct Thai flavors to these rissoles – apologies to the people of Thailand. I also love seafood so I added shrimp (prawns as I call them). Ground pork keeps them moist and helps them to hold together beautifully.
Rissoles are popular in my neck of the woods and I grew up eating my step-dad’s rissoles with mashed taters and onion gravy or cold with ketchup on a sandwich. To this day still one of my favorite sandwiches. Rissoles really aren’t the least bit glamorous but I find most things that I love to eat aren’t. This recipe however certainly lifts the humble rissole to new heights. They’re really very, very good and this recipe is going to be one I will make over and over again because it is so darn delicious.
The cucumber salad that accompanies the rissoles is a popular condiment with Thai appetizers and I love it; the coconut rice recipe was taught to me by a Thai chef. So the recipe is a mish-mash of an old Aussie staple elevated with Thai flavors. The marriage of them work brilliantly. I’m not going to offer alternatives for any of the ingredients in the recipe, source them out, they can be found in Asian grocery stores and are well worth it.
Thai basil pork and shrimp rissoles with coconut rice
- 1/3 cup white vinegar
- 1/3 cup sugar
- 2 tablespoons water
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
- 1/2 English cucumber, remove seeds and discard, dice cucumber
- 2 small red chilies, sliced
- 1/3 cup chopped roasted peanuts
- 2 cups jasmine rice
- 2 x 14 OZ/400ml cans coconut milk
- 1 cup water
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
THAI BASIL PORK AND SHRIMP RISSOLES
- 3 tablespoons Thai curry paste ( I like to use Mae Ploy)*
- 1 lb (500g) ground pork
- 12 oz (340g) shrimp (prawns) peeled and deveined
- 1/2 cup Thai basil leaves
- 1/2 cup coconut milk
- 1 cp dried breadcrumbs
- 1/2 cup thinly sliced green onion
- 2/3 cup frozen green peas, thawed
- 1/3 cup Thai sweet chili sauce
To make the salad, combine vinegar, sugar, water, fish sauce and sesame oil in a small saucepan over medium-high heat. Bring to boil; boil 3 minutes. Remove from heat and let cool completely. Stir in cucumber, chilies and peanuts (I add the peanuts just before I serve this).
To make the rice, put rice in a fine mesh strainer. Rinse under cold water until the water runs clear.
Bring coconut milk and water to a boil in a large saucepan. Add the rice and remaining ingredients; stir. Reduce the heat to very low. Cook covered for about 30 to 35 minutes or until rice is tender and all the liquid is absorbed. Makes about 6 cups.
To make the rissoles, preheat oven to 350°f (180°C). Grease a wire rack and set it in a baking sheet.
In a bowl of food processor, combine curry paste, pork, shrimp, basil, coconut milk and breadcrumbs. Process until shrimp are finely chopped and ingredients are well combine. Scrape mixture into a large bowl. Stir in green onions and peas.
Shape mixture into 16, 1/3 cup mixture balls. Place on wire rack; flatten slightly with spatula. Brush with sweet chili sauce. Bake about 25 minutes or until cooked completely. Serve rissoles with coconut rice and cucumber salad. Serves 4 to 6.
* This will last for ages. I add it to green curries, marinades and now…rissoles. Mae Ploy I think is the best brand for Thai curry pastes. You can buy it in Asian markets or apparently on Amazon. http://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/9742356831