Asian-style pork meatball salad
With Thai-spiced meatballs, vermicelli noodles and a sprinkle of crunchy, chopped peanuts, this tasty salad is anything but boring. For added kick, slice up a chilli and toss through the salad - yum!
- 15 mins preparation
- 20 mins cooking
- 10 mins marinating
- Serves 4
Print
Ingredients
Asian-style pork meatball salad
- 500 gram pork mince
- 1 bunch fresh coriander, roots and stalks finely chopped leaves reserved
- 1/4 cup thai red curry paste
- 1/4 cup dried breadcrumbs
- 1 tablespoon vegetable oil
- 150 gram dried rice vermicelli noodles, soaked, drained
- 1 cup shredded wombok
- 250 gram punnet cherry tomatoes, halved
- 6 green onions, thinly sliced
- 1/4 cup mint leaves, plus extra to serve
- 1/4 cup chopped unsalted peanuts
- 1/2 cup vietnamese salad dressing
- prawn crackers to serve
Method
Asian-style pork meatball salad
- 1In a bowl, combine pork mince, coriander roots and stems, curry paste, and breadcrumbs. Using 1 tablespoon of mixture at a time, roll into balls. Arrange on a tray and chill for 10 minutes.
- 2In a large frying pan, heat oil in a large frying pan on medium. Cook meatballs, turning, for 8-10 minutes until cooked through
- 3Meanwhile, in a large serving bowl, combine noodles, cabbage, tomato, green onion, reserved coriander leaves, mint and peanuts.
- 4Just before serving, toss with meatballs and dressing. Scatter with extra mint leaves to serve and accompany with prawn crackers.
Notes
For added heat, add a sliced long red chilli.
