In a kitchen processor put chopped parsley roots, pepper, garlic, a dash of sugar and blend until homogeneous mass. Add ground pork and stir up the mass well. Add fish stock, a dash of ground cumin and coriander, mix well. Shape 20 walnut-size balls of the prepared mass, bread them in flour. Fry the meat balls in preheated oil, until clear juice comes out when piercing them with a thin wooden pick.

Arrange the balls into mound on a serving platter, decorate with parsley leafs. Serve the dish hot, garnish with boiled rice.

Chef’s Comment

In Thailand and in Southern China they use much spices in the dishes, hence they cook rice without adding salt, to make contrast to the abundantly seasoned main dish.