Prawn, pork & crispy noodle balls

Cooking Meat Prawn, pork & crispy noodle balls

These crunchy balls are quick to cook and make fantastic finger food.

Lables: Lactose free Milk free
  1. Process the prawns, pork, shallot, oyster sauce and sesame oil in a food processor until well combined. Season.
  2. Place the noodles on a large plate and lightly crush with the palm of your hand. Roll tablespoonfuls of the prawn mixture into balls. Roll balls in noodles.
  3. Add vegetable oil to a frying pan to reach a depth of 2cm. Heat over medium heat. Cook prawn balls for 4-5 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches.
  4. Arrange witlof or baby cos leaves on a platter. Place 2-3 prawn balls in each leaf and serve with sweet chilli sauce.

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300g peeled green prawns
400g pork mince
3 spring onions , sliced
1 tbsp Chang's Original Oyster Sauce
1/4 tsp Chang's Sesame Oil
2 x 100g pkts Chang's Original Fried Noodles
Vegetable oil, to deep-fry
2 witlof or baby cos, leaves separated
Sweet chilli sauce, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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