Asian Meatballs w/ Vermicelli Salad

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SERVES FOUR
PREP TIME: 20 MINS
COOKING TIME: 10 MINS

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Ingredients

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FOR THE MEATBALLS

1 TRAY PORK MINCE

2 GARLIC CLOVES, MINCED

KNOB OF GINGER, GRATED

2 STALKS LEMONGRASS, OUTER TOUGH PARTS REMOVED, FINELY CHOPPED

2 STALKS SPRING ONION, FINELY CHOPPED

2 TBSP FRESH CORIANDER & MINT, FINELY CHOPPED

2 TSP CORNFLOUR

JUICE OF 1/2 LIME

3 TSP FISH SAUCE

2 TSP RUNNY HONEY

2 TSP SESAME OIL

SALT & PEPPER, TO TASTE

FOR THE VERMICELLI SALAD

1/2 PACKET VERMICELLI NOODES, COOKED TO PACKET INSTRUCTIONS

1 CUP ICEBERG LETTUCE, ROUGHLY CHOPPED

1 CUP SPINACH

1 LARGE CARROT, RIBBONED

1 CUCUMBER, SLICED

1 STALK SPRING ONION, FINELY CHOPPED

FRESH LIME TO SERVE

FRIED SHALLOTS TO SERVE

CORIANDER TO SERVE

DRESSING

JUICE OF 1 LIME

2 TSP SRIRACHA SAUCE

1 TBSP VIETNAMESE DIPPING SAUCE

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Utensils

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GRATER

PEELER

FRY PAN

KETTLE

STRAINER

GARLIC MINCER

SHARP KNIVES

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Method

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1. PLACE ALL MEATBALL INGREDIENTS IN A MEDIUM MIXING BOWL. MIX TOGETHER

2. ROLL INTO MEATBALLS THAT ARE ABOUT 1/2 THE SIZE OF A GOLFBALL. SET ASIDE IN FRIDGE TO CHILL

3. COOK VERMICELLI NOODLES ACCORDING TO PACKET INSTRUCTIONS. STRAIN & SET ASIDE

4. PREPARE OTHER SALAD INGREDIENTS, ASSEMBLING IN BOWLS & ADDING NOODLES

5. MIX DRESSING TOGETHER IN A SMALL RAMEKIN

6. IN A FRY PAN OVER MEDIUM HIGH HEAT, ADD THE 2 TSP SESAME OIL. PLACE MEATBALLS IN THE PAN COOKING FOR 3-4 MINUTES BEFORE FLIPPING. FRY UNTIL JUST COOKED THROUGH & GOLDEN

7. ADD TO THE TOP OF SALAD BOWLS. TOP WITH FRIED SHALLOTS, FRESH CORIANDER & LIME WEDGES - ENJOY !

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