lemongrass-coconut noodles with spicy chinese meat
This recipe sounds wonderful to me. I can't wait to try this spicy treat. Posting from http://www.cookingchanneltv.com/recipes/ching-he-huang/lemongrass-coconut-noodles-with-spicy-chinese-meatballs.html for play in http://4foodfriendsandfun.yuku.com/topic/499/Culinary-Quest-2014-MAIN-Thread#.U9pbwKO1Gb5
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 ounces ground beef or veal
- 4 ounces ground pork
- 1 tablespoon peeled and finely grated ginger
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon red chili flakes
- 1/2 teaspoon toasted sichuan peppercorns, ground with mortar and pestle
- 1/2 teaspoon sea salt
- - freshly ground black pepper
- 3 - scallions, finely chopped
- 2 cloves garlic, finely minced
- 1 large egg yolk
- 1/2 cup peanut oil, for frying
- - sauce ingredients
- 1 tablespoon peanut oil
- 1 tablespoon shrimp paste
- 1 stalk lemongrass, outer leaves discarded, finely chopped
- 1 - 14-ounce can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 1/4 cup fresh chopped cilantro leaves
How To Make lemongrass-coconut noodles with spicy chinese meat
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Step 1Bring a large saucepan of water to a boil. Stir in the egg noodles and cook until just tender, about 8 minutes. Drain, transfer to a bowl, drizzle the sesame oil over them, toss to coat, and reserve.
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Step 2For the meatballs: Mix together the beef, pork, ginger, fish sauce, vinegar, chili flakes, peppercorns, salt, some black pepper, the scallions, garlic and egg yolk in a large bowl until well combined. Roll the mixture into 12 meatballs using your hands, wetting them if necessary.
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Step 3Heat the oil in a wok over high heat and fry the meatballs, working in batches and turning with a slotted spoon until golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain the wok and wipe it clean with a paper towel.
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Step 4For the sauce: Heat the peanut oil in the wok over high heat. Add the shrimp paste and stir-fry until toasted, and then stir in the lemongrass and coconut milk and boil until reduced by half, about 5 minutes. Add the fish sauce, Sriracha and cooked meatballs and briefly simmer to reheat them in the sauce. Transfer the meatballs to a plate. Toss the noodles in the sauce until well coated and hot.
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Step 5Transfer the noodles to a platter, top with the warm meatballs, and garnish with chopped cilantro sprinkled over the top. Serve immediately.
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