RECIPE

Pork Prawn Balls with Glass Vermicelli in Fragrant Coconut Soup

Dinner, Main

Pork Prawn Balls with Glass Vermicelli in Fragrant Coconut SoupPork Prawn Balls with Glass Vermicelli in Fragrant Coconut Soup

Preparation time

15

Cooking time

15

Servings

Up to 6

“This dish is all about minimum effort and maximum flavour” – Poh.

Ingredients

  • 4 tablespoons olive oil
  • 3 cloves garlic, minced or finely chopped
  • 8 sprigs curry leaves, leaves picked
  • 3cm fresh ginger, peeled, finely chopped
  • 2 green scud chillies, finely chopped
  • 2 teaspoons black mustard seeds
  • 1 - 2 stalks lemongrass, pounded with a pestle to flatten and split
  • 400ml coconut milk
  • 1L chicken stock
  • 3 tablespoons fish sauce
  • ¼ cup lime juice
  • 150g glass vermicelli, soaked in warm water for 5 mins, drained in colander
  • 4 bunches bok choy, cut into bit sized pieces
  • 1 cup roughly chopped coriander or picked Vietnamese mint leaves

Pork and prawn balls:

  • 400g course pork mince (not too lean)
  • 350g prawn meat, chopped coarsely
  • 2 tablespoon s tapioca flour
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • ¼ teaspoon white pepper

Method

  1. To make the pork and prawn balls, first blitz the pork mince in a food processor until it turns into a paste. Transfer to a medium bowl and mix well with the prawn meat, tapioca flour, fish sauce, sugar and white pepper. With wet hands, roll into golf ball sized balls.
  2. Set the Crock Pot Express Easy Release Oval Multi Cooker to BROWN/SEAR Press START/STOP. When heated, a dd half of the olive oil, then arrange all the pork and prawn balls in a single layer in the pot. Turn them occasionally to brown as much of the surface as possible then transfer them onto a plate.
  3. Combine the remaining oil, garlic, curry leaves ginger, chillies and mustard seeds in the pot and stir fry until fragrant but not coloured. Press START/STOP.
  4. Stir in the lemongrass, coconut milk, stock and fish sauce, then return the pork and prawn balls back into the pot. Secure li d and ensure the Steam Release Dial is in the ‘Seal’ (closed) position. Press MANUAL and set timer to 5 minutes. Press START/STOP.
  5. When cooking has finished, release the steam and remove the lid. Add lime juice, glass vermicelli and the bok choy. Secure lid and wait for 5 minutes to soften before serving garnished with coriander.