Lions' Heads With Spicy Coconut Sauce

Total Time
Prep 10 mins
Cook 15 mins

A dim sum recipe from Cooking Light. The meatballs are called lion's heads because they are very large.

Ingredients Nutrition


  1. Combine pork through salt in a large bowl and form into 8 large balls.
  2. Sauté meatballs in oil in a large skillet over medium-high heat until browned on all sides; continue cooking 6-7 min, then drain.
  3. Combine sauce ingredients in saucepan and bring to a boil over medium-high heat.
  4. Add meatballs to sauce, cover, reduce heat and continue simmering 8 minutes.
  5. Serve garnished with basil and lemon peel.


Most Helpful

Good but spicy! I used celery instead of water chesnuts, dried herbs instead of fresh, all coconut milk and omitted the fish sauce as I did not have it. I still thought it was very good, even with my adjustments, and will try again. Thanks!

Chef 313014 September 09, 2007

Had mixed reviews on this one. I had to make a lot of re-adjustments on the sauce (add in more milk and even cornstarch with water to thicken up better)-- came out too salty. Would probably reduce the fish sauce next time. Stewing the balls in the sauce though made it really nice and moist.

Shasha July 28, 2007

I loved this. The Thai flavours were really tasty and I made coconut rice to spoon it over. I'll be making this again.

Cultural Twist July 26, 2007

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