Look Chin Tod – Fried Beef Balls with Tamarind Glaze
Look Chin Tod is available at almost every street food stall in Thailand: meatballs fried until crispy in a wok or over a grill and coated with a sweet and sour tamarindo sauce.
Our Look Chin Nguea beef meatballs are firm and full-flavoured. With our Nam Jim Look Chin, they get a glossy glaze in just a few minutes.
Ingredients for 2 servings of Look Chin Tod
Preparation time: approx. 15 minutes
| Look Chin Nguea | 250 g (½ pack) |
| Neutral oil | 2 tbsp |
| Nam Jim Look Chin – Thai Tamarindo Dip Sauce | 4 tbsp |
| Long red chilli, sliced | 1 |
| Coriander | a few sprigs |
How to prepare Look Chin Tod
- Heat the meatballs in gently simmering water for 3 minutes. Drain well and pat dry.
- Heat the oil in a pan and fry the meatballs for 4–5 minutes on all sides until they are brown and slightly crispy.
- Reduce the heat, add the Nam Jim Look Chin and toss the meatballs in it for 1–2 minutes until the sauce thickens and becomes glossy. The sauce contains sugar and burns quickly if the heat is too high.
- Sprinkle with chilli and coriander.
Serving suggestions
Serve as a snack with toothpicks or with jasmine rice and cucumber slices as a quick main course.
Enjoy your meal, your Yak Thai team.
