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PaiChongchitnant
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In a dry pan, toast sticky rice and kaffir lime leaves over medium high heat, stirring constantly, until the rice is a deep golden brown and the lime leaves are crisp. Let cool slightly and grind both the rice and the lime leaves in a mortar and pestle until fine.
Combine pork, flour, toasted rice powder, shallots, lemongrass, galangal, cilantro, sawtooth coriander, lime juice, fish sauce and chili flakes; mix well. If you want to taste the mix for seasoning, you can cook up a small amount in the microwave or on a frying pan.
Form loosely into 1.5-inch balls and fry in 350°F oil until browned.
Serve on its own or make a wrap with a piece of lettuce and mint. Enjoy!
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