Almondigas (2)

Almondigas (2)

Pork and prawn balls

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g raw prawns, peeled, deveined and finely chopped
250g minced pork
1 spring onion, finely chopped
1/2 teaspoon salt
1 tablespoon oil
1 onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon shrimp sauce
salt and freshly ground black pepper, to taste
1/2 cup fine wheat noodles

Method

  1. In a large bowl, combine the prawn meat, pork, spring onion and salt, and use your hands to mix well. Take portions of the mixture at a time and shape into balls.
  2. Heat the oil in a large heavy-based frying pan over low heat. Add the onion and garlic and cook until golden brown, then add the shrimp sauce and 750 ml water. Bring to the boil, then add the meatballs, in batches, and cook for 8 minutes, or until well cooked. Return all the balls to the pan and add the noodles, then remove from the heat, cover, and allow to stand for 5 minutes. Season with salt and freshly ground black pepper, to taste, and serve hot.

Note

  • You can use rice vermicelli instead of the fine wheat noodles, but you will need to cook them for 1 minute before removing from the heat.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again