Lawson made these grilled, Thai basil-wrapped meatballs last week. The chile sauce was very sweet -- tasted just like the Maggi sweet chile sauce I love to put on burgers, except with a fresher lime flavor. And the meatballs were perfect. He used more mint than the recipe calls for, and added some Thai basil to the meat mixture. I highly recommend the recipe.
We tried using some lemongrass stalks as skewers for a few of the meatballs, but there was no discernible flavor difference.
I made jasmine rice, and I invented a simple new okra recipe to deal with some slightly tougher pods: sauteed cumin, garlic, and a dried red chile, followed by sliced okra and enough water to keep things from sticking -- around 1/8 cup. I covered the whole thing and cooked it for 15-20 minutes. Touch of salt. Delicious.
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