Malaysian Chilli Pork Balls

Malaysian Chilli Pork Balls

It's sunny all over the country today, so who wants to spend long in the kitchen? With just a handful of ingredients and the almighty Yeo's Laksa paste, you can make a dish that will please many, as long as you don't mind the heat!

Today we are bringing you a really easy recipe for Malaysian Chilli Pork Balls, courtesy of Yeo's. 

Serves 4


400g lean pork mince

1/3 cup coriander leaves, chopped

1 egg

3 tbsp vegetable oil

2 small shallots, chopped

2 small bird’s eye chilli, chopped

1 can diced tomato

1/3 cup spring onions, chopped


125g Yeo’s Laksa Paste

60g Yeo’s Laksa Paste

1 tbsp sugar

Preparation method

-  Combine pork mince, 60g of Yeo’s Laksa Paste, egg and seasoning. Form into 30 even shaped balls and place onto an oven tray. Bake in a pre-heated oven set at 180°C for 20 minutes.

- Heat the oil in a deep saucepan and add the shallots and chilli. Cook until shallots are golden, and then add 125g Laksa Paste and sugar. Simmer for 2 minutes to reduce sauce, then add the tomatoes.

- Bring to the boil, then turn down to a simmer. Add the hot cooked pork balls and coat well. Garnish with the spring onions and coriander and serve with fragrant jasmine rice.

Buy the ingredients from Lims

Yeo's Laksa Paste 185g | £1.29| Add to cart

Lims Supermarket Thai Fragrant Jasmine Rice 1kg | £2.75 | Add to cart





Recent Articles