Crispy Fried Meatballs with Sweet Chili Sauce

    200 g (7 oz) dried egg noodles (bami) or ramen

    Oil for deep-frying

    Sweet Thai Chili Sauce (page 8)

    Filling

    250 g (9 oz) fresh prawns, peeled and deveined

    250 g (9 oz) 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

    ¼ teaspoon ground white pepper

    ¼ chicken stock cube, dissolved in 1 tablespoon hot water

    4 water chestnuts (about 120 g), peeled and diced to yield ½ cup

    4 tablespoons minced coriander leaves (cilantro)

    2 tablespoons cornstarch



   
    1 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.

    2 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.

    3 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.

    4 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 brоwn on аll sides. Rеmоvе аnd drain  on paper towels.

    5 Arrange the crunchy noodle balls on a serving platter and serve with Sweet Thai Chili Sauce (page 8).

    Makes 22 balls

    Preparation time: 35 mins

    Cooking time: 20 mins