400g (14 oz) thin fresh Chinese egg noodles
12 prawns, peeled and deveined
vegetable oil, for deep frying
Dipping sauces, to serve e.g. Marion’s Kitchen Coconut Sweet Chilli, Marion’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 (10.58 oz) 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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