Ingredients
Curry Paste
1 tsp white peppercorns
½ tsp coriander seeds
1½ tsp cumin seeds
Pinch salt
2 green chillies, deseed and chopped
¼ red onion, chopped
4 cloved garlic, chopped
2 lemongrass stalks, inner parts chopped
1 tsp galangal, peeled and chopped
1 tsp coriander stem root, chopped
1 kaffir lime leaf, sliced
1 tsp fish sauce or one anchovy
Balls
8 green prawns, peeled and deveined
8 scallops
2 kaffir lime leaves, finely sliced
1 spring onion, finely sliced
1 tsp fish sauce
A handful of Thai Basil leaves
1 egg
1 tsp safflower oil
1 tbsp paste
1 can coconut milk
500ml fish stock
2 tsp fish sauce (or to taste)
1 tsp palm sugar (optional)
Garnish with coriander leaves, finely sliced red chilli and lime cheeks
Method
Method
To make the balls, place all the ingredients in a processor and blitz until it forms a paste. With wet hands, shape mixture into balls about the size of a walnut. Put in the fridge whilst you make the curry sauce.
In a mortar and pestle or spice grinder, pound the peppercorns and seeds together then add the salt. Put this into a small blender (or keep pounding) then add the other ingredients one at a time. Blitz or pound until you have a smooth paste. (Paste will keep sealed in the fridge for a few weeks.)
Heat the oil in a large and deep skillet over a medium heat. Then add 2 tbsp curry paste until it becomes fragrant, about one minute. Now add the coconut milk, stock, fish sauce and sugar if using. Simmer until the liquid reduces and thickens a little. Gently place the balls around the pan and let them cook in the sauce. This should take about 5 minutes.
Take the pan to the table and serve with coriander leaves, chilli and lime cheeks.
