Pork and Noodle Parcels Thailand Recipes

Ingredients :

3

4

175 g

1

2 teaspoons

55 g

cloves garlic, chopped

coriander roots, chopped

lean pork, minced

small egg, beaten

fish sauce

egg thread noodles

freshly ground black pepper

vegetable oil for deep frying

Thai dipping Sauce, to serve

1. Using a pestle and mortar or small blender, pound or mix together garlic and coriander roots.
2. In a bowl, mix together pork, egg, fish sauce and pepper, then stir in garlic mixture.
3. Place noodles in a heatproof sieve and dip in boiling water for 5 seconds if fresh, about 2 minutes if dried, until separated.
4. Remove and rinse immediately in cold running water.
5. Form pork mixture into approximately 12 balls.
6. Neatly and evenly wind 3 or 4 strands of noodles around each ball to cover completely.
7. In a wok, heat oil to 180^oC (350^oF).
8. Using s slotted spoon, lower 4-6 balls into oil and cook for about 3 minutes until golden and pork is cooked through.
9. Using a slotted or draining spoon, transfer to absorbent kitchen paper to drain.
10. Keep warm while cooking remaining balls.
11. Serve hot with dipping sauce.
12. Garnish with coriander sprig.

Makes about 12 parcels.

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