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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
vegetable oil
1 pound ground pork
1 large egg
½ cup dry-roasted peanuts, finely chopped
¼ cup chopped fresh cilantro or parsley
¾ teaspoon salt
3 ¾ ounce package cellophane noodles
½ cup chunk-style peanut butter
1 tablespoon grated lemon peel
¼ teaspoon ground red cayenne pepper
1 small cucumber, sliced
1 small carrot, peeled and thinly sliced or cut into thin sticks
fresh cilantro or parsley sprigs, optional
Pour oil into 3 quart saucepan to depth of 1 inch. Heat over medium-high heat to 375°F degrees. Meanwhile, in large bowl, combine pork, egg, ground peanuts, chopped cilantro and salt. Using hands or wooden spoon, blend well. Shape mixture into 1 inch balls. In 12 inch skillet over medium-high heat, heat 2 tablespoon oil; add meatballs. Cook about 12 minutes, turning frequently until well browned on all sides. Add 1 cup water, stirring to loosen brown bits from bottom of skillet; bring to boil. Reduce heat to low. Simmer, covered, 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.