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