|
|
Tell A Friend About This Recipe --- More Recipes--- Add your Recipe
SPICY THAI MEATBALLS WITH CRISPY NOODLES by www.country-cooking.com
Vegetable oil
1/2 c Chunk-style peanut butter
1 lb Ground Pork
1 tbsp Grated lemon peel
1 lg Egg
1/4 tsp Ground red cayenne pepper
1/2 c Dry-roasted peanuts, Finely chopped
1 sm Cucumber,sliced thin
1 sm Carrot, peeled and thinly sliced
1/4 c Chopped fresh cilantro or Parsley
3/4 tsp Salt
3 3/4 oz Pkg. cellophane noodles
Fresh cilantro or parsley Sprigs, (optional garnish)
Pour oil into 3 qt. saucepan to depth of 1";heat over med-high heat to
375 degrees. Meanwhile,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.
|
|
|
Powered by Country-cooking.com
|
