Grilled meatballs with coconut rice & salad

By: Connie

Meatball ingredients: 1/2 onion(julienned), 1 tbsp oil, 300g beef mince, 2 tbsp Lee Kum Kee hoisin sauce, 1 tbsp tapioca starch, 1 tsp sugar
Coconut rice ingredients: 1 cup jasmine rice, 1.5 cup coconut water, 6-8 kaffir lime leaves
Salad ingredients: 1 cucumber (cut into slices), 6 cherry tomatoes (halved), 1 carrot (julienned), 1/2 red capsicum (julienned)
Dipping sauce ingredients: 1 tbsp Lee Kum Kee hoisin sauce, 1 tbsp water, 2 tsp sugar, 2 tsp lemon juice, 1/4 tsp chilli flakes, 1 clove garlic (finely chopped), 6-8 mint leaves (finely chopped), 6-8 Vietnamese mint leaves (finely chopped), 1 tsp spring onion (finely chopped)
Garnish: 4 kaffir lime leaves (julienned), 1 tsp spring onion (finely chopped)

Cook coconut rice ingredients in rice cooker. Alternatively, you can cook the rice in a pot on stove top. Remove kaffir lime leaves once rice is cooked.
Heat oil in a pan and fry the onion until soft & golden. Once cool, mix all meatball ingredients together. Roll 1 tbsp of meatball mixture into a ball with your hands until all mixture is used up. Place the meatballs on a baking tray and grill it with high heat for 20 minutes or until cooked.
Mix all the dipping sauce ingredients together and set aside.
Place coconut rice, meat balls & salad into bowl.
Add garnish & serve with dipping sauce.