Spicy thai meatballs with crispy noodles
Yield: 4 servings Veg
Ingredients:
- 1 lb Ground pork 1 tb Grated lemon peel
- 1 lg Egg 1/4 ts Ground red cayenne pepper
- 1/2 c Dry-roasted peanuts
- 1 sm Cucumber sliced Finely chopped 1 sm Carrot peeled and thinly
- 1/4 c Chopped fresh cilantro or Sliced or cut into thin Parsley Sticks
- 3/4 ts Salt Fresh cilantro or parsley
- 3 3/4 oz Pkg. cellophane noodles Sprigs optional (see note) Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to
- 375 degrees.Meanwhile
Instructions:
in large bowl combine pork egg ground peanuts chopped cilantro and salt.Using hands or wooden spoon blend well.Shape mixture into 1" balls.In 12" skillet over medium-high heat heat 2 tbsp. oil;add meatballs.Cook about 12 minutes turning frequently until well browned on all sides.Add 1 cup water stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer covered 5 to 10 minutes until meatballs are cooked through. Meanwhile add noodles a small amount at a time to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon remove noodles to paper towel to drain.When meatballs are cooked stir in peanut butter grated lemon peel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs if desired.Makes 4 servings. Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets.
