Fresh Coconut Beef Balls on Vietnamese Cucumber Salad

Serves 6

Ingredients

• 2 cups fresh coconut, shredded
• 2 tsp crushed garlic
• 1 tsp fresh ginger, grated
• ½ kg beef mince
• ½ bunch of chopped mint
• 2 tsp shrimp paste
• 1 egg, beaten
• 2 tsp ground cumin
• 1 tsp salt
• 2 tsp ground coriander

Vietnamese Cucumber Salad

• 1 telegraph cucumber, shaved
• ¼ cup fresh coriander leaves
• ½ red capsicum thinly sliced
• 1 ½ cup bean shoots

Dressing

• 25g fresh lime juice
• 25g fish sauce
• 1 tsp brown sugar

Mix dressing ingredients together. Combine coconut beef ball ingredients together and mix well, then roll out 24 even balls. Shallow fry balls on medium heated pan until cooked through. While cooking toss salad together then divide on 4 serving plates. Place 6 cooked balls on the salad then drizzle with dressing.

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