- MMMMM-- Recipe via Meal-Master (tm) v8.02
Title: SPICY THAI MEATBALLS WITH CRISPY NOODLES
Categories: Meats, Hamburger, Foreign
Yield: 4 servings
1 lb Ground pork
1 lg Egg
1/2 c Dry-roasted peanuts, finely
-chopped
1/4 c Chopped fresh cilantro or -parsley
3/4 ts Salt
1 3 3/4 oz pkg cellophane
-noodles (see note)
1/2 c Chunk-style peanut butter
1 tb Grated lemon peel
1/4 ts Ground red cayenne pepper
1 sm Cucumber, sliced
1 sm Carrot, peeled and thinly
-sliced or cut into thin
-sticks
Source: MAINBEEF.ZIP
Vegetable oil Fresh cilantro or parsley sprigs, optional
3 qt. saucepan to depth of
1"; heat over medium-high
heat to 375 degrees. Meanwhile, in large bowl, combine pork, egg,
ground peanuts, chopped cilantro and salt. Using hands or wooden
1 balls. In
12 skillet over
2 Tbsp oil; add meatballs. Cook about minutes, turning frequently until well browned on all sides. Add 1
cup water, stirring to loosen brown bits from bottom of skillet;
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.
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