Instructions

Directions

Chilli paste:

1. In a food processor, blitz garlic, shallots, both red chillis, ginger and dark miso to form a paste.
2. In a pot, add 60g of vegetable oil and sauté the paste until colour changes
3. Add grated tomato and cook for 2 mins. Add tomato puree and sweet chili sauce. Simmer for 5 mins.
4. Cook the meatballs in the sauce for 5-7 mins. Ensure that the sauce is simmering and not boiling.
5. Place meatballs on a dish and finish with the sauce, coriander and green shallots.