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Crisp Thai meatballs Recipes
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Recipe Name : Crisp Thai meatballs
Country : Japan
Rating :
Category : Home > Meat > Vegetables
Chef : Kim Meredith
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INGREDIENTS


* 250g packet fresh hokkien noodles, chopped into 5cm lengths (see tip)
* 1 stalk lemongrass, outer leaves removed, base finely chopped
* 1 garlic clove, crushed
* 2 kaffir lime leaves, finely chopped
* 3cm piece ginger, peeled, grated
* 250g chicken mince
* 250g pork mince
* 1 tablespoon fish sauce
* 1 tablespoon soy sauce
* 2 green onions, thinly sliced
* 1/2 cup coriander leaves
* 2 cups peanut oil
* steamed or microwaved baby bok choy (see note) and sweet chilli sauce, to serve

DIRECTION


1. Combine noodles, lemongrass, garlic, lime leaves, ginger, mince, fish sauce, soy and green onions in a bowl. Chop 1/4 cup coriander and add to mixture. Mix well.

2. Preheat oven to 160C. Using wet hands, roll heaped tablespoonfuls of mixture into balls. Heat oil in a wok over mediumhigh heat. Cook meatballs, in batches, turning often, for 7 to 10 minutes or until golden. Reheat oil between batches. Using a slotted spoon, remove meatballs to an oven tray and keep warm in oven.

3. Serve meatballs with remaining coriander, bok choy and sweet chilli.
NOTE:

Tip: Use kitchen scissors to chop noodles.
Note: Cut babk bok choy in half lengthways. Wash well. Place (with water clinging) in a plastic or freezer bag. Twist bag to secure top. Microwave for 1 1/2 to 2 minutes on HIGH (100%) or until bright green and stems are just tender.
SOURCE:

http://www.taste.com.au/recipes/1529/crisp+thai+meatballs