Prawn, pork & crispy noodle balls
- 09.03.2017
- 867
These crunchy balls are quick to cook and make fantastic finger food.
Recipe «Prawn, pork & crispy noodle balls» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.
Ingredients:
- 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
Instructions
- Process the prawns, pork, shallot, oyster sauce and sesame oil in a food processor until well combined. Season.
- 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.
- 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.
- Arrange witlof or baby cos leaves on a platter. Place 2-3 prawn balls in each leaf and serve with sweet chilli sauce.