Ingredients:
Tempura-style batter:
  • 1 egg yolk
  • 1 cup  cold water (preferably ice cold)
  • 1 cup  plain flour
  • 1 tsp  prik pon (freshly ground dried chillie)
  • 1 tsp  mustard powder
Meatballs:
  • 6 Tbsp  ground pork
  • 2 Tbsp  chopped onions
  • 1 Tbsp  chopped prik ki nu (birds-eye or dynamite chillies)
  • 1 Tbsp  freshly grated root ginger
  • 10 prik ki nu daeng (red chillies), with the stalks attached.
Method:
  1. Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg and stir to combine: it should be slightly lumpy and floury-looking in appearance. Add and combine the chillie powder and mustard.
  2. Mix the ingredients for the meatballs, and make 10 meatballs. Into each insert a chillie so that just the stalk protrudes, then dust them with flour, coat with batter.  Deep fry in medium hot vegetable oil until the batter is a golden brown (about 3 minutes).
  3. Drain the excess oil and serve.
            The protruding stalk makes a convenient method of picking them up and eating them.