Grilled Meat Balls With Peanut Sauce Recipe

Soak the noodles in cold water for 20minutes. Blanch in boiling water, then rinse under cold water. Drainwell and set aside on a plate. Soak the bamboo skewers in water.

To make the meatballs, in a large mixingbowl combine the pork, garlic, salt, sugar and rice wine. Marinate themeat for 30 minutes, then pound the meat with a mortar and pestle orgrind in a food processor until fine.

In the meantime, start the barbecue fire.

Put the ground meat in a large mixing bowland stir in the roasted rice powder, fish sauce and vegetable oil. Mixwell. Form meat into 1-cm (1/2 in) balls and shape 2 to 3 around eachbamboo skewer, squeezing the meat firmly so that it clings to theskewer. If the meat will not cling to the skewers, just pinch them into2 1/2 cm (1 in) balls - they will grill just as easily. repeat untilmeat is used up. Set aside.

Arrange the vermicelli, lettuce leaves,mint leaves, fresh coriander, cucumber and pineapple on a servingplatter. Set aside.

Cook the meatballs over medium-hot coals,or alternately, broil them in the oven. turn the skewers often to ensurethe meat browns and cooks evenly. When done, remove from the heat andarrange the skewers on the platter with the vegetables.

To serve, pass the platter and let eachperson take a lettuce leaf, and place on the leaf a small portion ofnoodles, 1 meat ball, mint leaves, fresh coriander leaves, cucumber andpineapple before folding this into a packet. Serve with peanut dippingsauce.