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Crispy Fried Meatballs with Sweet Chili Sauce
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Serves : 4-6
Preparation time : 50 minutes
cooking time : 30 minutes
Ingredients :
200g dried egg noodles (bami) or ramen
Oil for deep frying
Sweet Thai Chili Sauce
2 tablespoon water
2 tablespoon fish sauce
100g (1/2 cup) sugar
1/2 cucumber, halved and thinly sliced
1 tablespoon minced garlic
1 teaspoon minced red chili
60ml (1/4 cup) rice vinegar
4 tablespoons chopped roasted unsalted peanuts
1/4 teaspoon salt
Springs of coriander leaves (cilantro), to garnish
Filling
250g fresh prawns, peeled and deveined
250g ground pork or chicken
1 tablespoon minced garlic
1 tablespoon crushed coriander roots and stems
1 tablespoon minced shallots
1 egg, beaten
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1/4 teaspoon ground white pepper
1/4 chicken stock cube, dissolved in 1 tablespoon hot water
4 water chestnuts (about 120g), peeled and diced to yield ½ cup
4 tablespoons minced coriander leaves (cilantro)
2 tablespoons cornstarch
Method :
To make the Sweet Thai Chili sauce, bring the water, fish sauce and sugar to a boil in a saucepan over medium heat, and simmer for 2 to 3 minutes, stirring constantly, until the mixture turns into a thin syrup. Remove from the heat and set aside. About 10 minutes before serving, combine all the other ingredients with the syrup and mix well. Transfer to a serving bowl.
To make the Filling, grind the prawns to a paste in a food processor, then combine with all the other ingredients in a bowl and mix well. Set aside.
Bring a pot of water to a boil over medium heat. Blanch the noodles for 3 to 5 minutes until soft. Remove and plunge in cold water. Drain and set aside.
Wet your hands, spoon 1 heaping tablespoon of the Filling and shape it into a ball. Coil 7 to 10 noodles around the ball, making sure that it is completely wrapped. Continue until all the Filling is used up.
Heat the oil in a wok over medium heat until very hot and gently lower the noodle balls into the oil, a few at a time, making sure that the noodles stick to the Filling. Deep-fry for 5 to 7 minutes each, turning occasionally, until crispy and golden brown on all sides. Remove and drain on paper towels.
Arrange the crunchy noodle balls on a serving platter and serve with Sweet Thai Chili Sauce.
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