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Indonesian meatballs with roasted coconut

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Great Indonesian cocktail and finger-food, tasty and easy to make.

An Indonesian favourite, to be served as an appetizer or as a main course, with steamed rice and stir-fried vegetables on the side.

 

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes

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1 tsp. coriander seeds
1 tsp cumin seeds
2 1/4 cups freshly grated coconut or unsweetened dry shredded coconut
1 tablespoon coconut oil or vegetable oil
4 shallots, finely chopped
2 garlic cloves, minced
1-2 hot red chillies, seeded and finely chopped
1 1/4 cups lean minced beef
1 egg, lightly beaten
1/2 cup flour
2 tablespoons cup corn oil or other vegetable oil
salt and ground pepper, to taste

GARNISH

3 tablespoons freshly grated coconut or unsweetened dry shredded coconut
1 lime, quartered
kecap manis (Indonesian sweet soy sauce) 


PREPARATION

Dry fry the coriander and cumin seeds in a small, heavy saucepan until fragrant. Then pound the seeds in a mortar or grind them to a powder.

In the same pan, dry fry the coconut until it turns golden. Transfer to a dish and set aside to cool.

Heat the coconut oil in the pan and stir in the shallots, garlic and chillies. Fry until golden. Transfer to a dish and set aside to cool.

Mix the minced beef in a bowl with the ground spices, the fried coconut and the shallot mixture. Season with salt and freshly ground pepper. Add the egg to bind the ingredients.

Knead the mixture with your hands and mould it into little balls, about I inch in diameter. Roll the balls into the flour to coat.

Heat the vegetable oil in a large frying pan and, when sizzling, add the meatballs in batches. Fry until golden brown, around 5 minutes.

Drain on kitchen paper and arrange on a serving dish. Sprinkle with the dry-fried coconut and serve with the lime wedges and a bowl of kecap manis to dip in or drizzle over.

Serve as an appetizer or as a main course, with steamed rice and stir fried vegetables.

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