Noodle Wrapped Prawns & Porkballs

Noodle Wrapped Prawns & Porkballs

Noodle Wrapped Prawns & Porkballs INGREDIENT Noodle Wrapped Prawns & Porkballs European Print This
Serves: Makes 12 of each
Nutrition facts: – calories – fat


12 prawns, peeled and deveined

400g thin fresh Chinese egg noodles

vegetable oil for deep frying

Dipping sauces to serve e.g. Marion’s Kitchen Coconut Sweet ChilliMarion’s Kitchen Sweet Chilli and Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)

coriander leaves to serve (optional)



3 garlic cloves

1 coriander root, roughly chopped

1 tsp white peppercorns

½ tsp sea salt

300g pork mince

1 tsp fish sauce


To make the porkballs, use a mortar and pestle to pound the garlic, coriander, peppercorns and salt to a fine paste. Mix the paste with the pork and the fish sauce. Form into small walnut-sized meatballs and wrap with 6-8 strands of noodles.

To prepare the prawns, wrap each prawn in 5-6 strands of noodles.

Heat enough oil to deep fry in a saucepan or wok. When the oil is hot, cook the pork meatballs for 3-4 minutes or until the noodles are crispy and the porkballs are cooked through. Drain on paper towel. Next fry the prawns for 3-4 minutes or until cooked through.

Sprinkle with coriander leaves if using. Serve with dipping sauces.

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