Crisp Pork Meatballs Laced with Noodles recipe
information
These little meatballs, decoratively coated with a lacing of noodles, look very impressive, but are actually extremely easy to make.
ingredients
400 g (14 oz) minced pork
2 garlic cloves, finely chopped
30 ml (2 tbsp) chopped fresh coriander
15 ml (1 tbsp) oyster sauce
30 ml (2 tbsp) fresh breadcrumbs
1 egg, beaten
175 g (6 oz) fresh thin egg noodles oil, for deep-frying
salt and ground black pepper
fresh coriander leaves, to garnish
spinach leaves and chilli sauce or tomato sauce, to serve
2 garlic cloves, finely chopped
30 ml (2 tbsp) chopped fresh coriander
15 ml (1 tbsp) oyster sauce
30 ml (2 tbsp) fresh breadcrumbs
1 egg, beaten
175 g (6 oz) fresh thin egg noodles oil, for deep-frying
salt and ground black pepper
fresh coriander leaves, to garnish
spinach leaves and chilli sauce or tomato sauce, to serve
method
1. Mix together the pork, garlic, chopped coriander, oyster sauce, breadcrumbs and egg. Season with salt and pepper.
2. Knead the pork mixture until it is sticky, then form into balls about the size of a walnut.
3. Blanch the noodles in a saucepan of boiling water for 2 - 3 minutes. Drain, rinse under cold running water and drain well.
4. Wrap 3-5 strands of noodles securely around each meatball in a criss-cross pattern.
5. Heat the oil in a deep-fryer or preheated wok. Deep-fry the meatballs in batches until golden brown and cooked through to the centre. As each batch browns, remove with a slotted spoon and drain well on kitchen paper.
6. Serve hot on a bed of spinach leaves, garnished with fresh coriander leaves and with chilli sauce or tomato sauce in a small dish.
2. Knead the pork mixture until it is sticky, then form into balls about the size of a walnut.
3. Blanch the noodles in a saucepan of boiling water for 2 - 3 minutes. Drain, rinse under cold running water and drain well.
4. Wrap 3-5 strands of noodles securely around each meatball in a criss-cross pattern.
5. Heat the oil in a deep-fryer or preheated wok. Deep-fry the meatballs in batches until golden brown and cooked through to the centre. As each batch browns, remove with a slotted spoon and drain well on kitchen paper.
6. Serve hot on a bed of spinach leaves, garnished with fresh coriander leaves and with chilli sauce or tomato sauce in a small dish.
serving amount
serves 4
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