Woman’s Day (Australia)

Friday

ASIAN-STYLE PORK MEATBALL SALAD SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 1920kj

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500g pork mince 1 bunch coriander, roots, stalks finely chopped, leaves reserved ¼ cup Thai red curry paste ¼ cup dried breadcrumb­s 1 tbsp vegetable oil 150g dried rice vermicelli noodles, soaked, drained 1 cup shredded wombok 250g punnet cherry tomatoes, halved 6 green onions, thinly sliced ¼ cup mint leaves, plus extra to serve ¼ cup chopped peanuts ½ cup Vietnamese salad dressing prawn crackers, to serve

In a bowl, combine pork mince, coriander roots and stems, curry paste and breadcrumb­s. Using 1 tbsp mixture at a time, roll into balls. Arrange on a tray and chill 10 mins.

In a large frying pan, heat oil on medium. Cook meatballs, turning, 8-10 mins until cooked through.

Meanwhile, in a large serving bowl, combine noodles, wombok, tomato, green onion, reserved coriander leaves, mint and peanuts.

Just before serving, toss with meatballs and dressing. Scatter with extra mint leaves to serve and accompany with prawn crackers.

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