12 prawns, peeled and deveined
400g thin fresh Chinese egg noodles
vegetable oil for deep frying
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.