By Pete Evans
Serves: 6
Preparation Time: 20 minutes
Cooking Time: 5 – 10 minutes
Ingredients:
6 butter lettuce leaves
Meatballs
2 tablespoons fish sauce
400 g free-range pork mince
1 chilli, deseeded and finely chopped (optional)
2 tablespoons spring onions, chopped
1 tablespoon finely chopped lemongrass, white part only
2 tablespoons fresh coriander, chopped
2 tablespoons lard or coconut oil for cooking
Salad
200 g kelp noodles, roughly chopped
3 spring onions, finely sliced on the diagonal
1 small handful Thai basil leaves
1 small handful mint leaves
1 carrot, peeled and cut into thin strips
1 kaffir lime leave, finely sliced
1 small handful coriander leaves
2 tablespoons chopped almonds (activated if possible)
Dressing
1 tablespoon finely grated ginger
1 tablespoons finely chopped coriander root and stems
2 garlic cloves, finely chopped
1 birds eye chilli, finely sliced (optional)
1 tablespoon honey
2 tablespoons lime juice or apple cider vinegar
2 tablespoons tamari
1 teaspoon sesame oil
3 tablespoons extra-virgin olive oil
Method:
Preheat the oven to 200C.
Soak the kelp noodles in a bowl of warm water for 20–30 minutes until softened, then drain and set aside. To make the meatballs, place the pork mince in a mixing bowl along with the fish sauce, chilli (if using) spring onions, lemon grass and coriander, then mix until well combined. To form the meatballs, roll 1 tablespoon of the meat mixture between the palm of your hands to form 3 cm (1¼ inch) balls. Set aside
and repeat until you’ve used all the meat.
Heat a large frying pan with lard over medium heat. When hot, add the meatballs in batches and cook until golden brown. Place the meat balls in the oven to cook for 5 –10 minutes or until the meatballs are cooked through. Meanwhile, to make the dressing, combine the ginger, coriander, garlic, chilli, honey (if using), lime juice, tamari, lemongrass, sesame oil and olive oil in a bowl and mix well.
Toss the dressing through all the salad ingredients and gently mix until combined. To serve, arrange the salad into the lettuce cups and top with meatballs.
