Prawn, Pork Crispy Noodle Balls

These crunchy balls are quick to cook and make fantastic finger food.

The ingredient of Prawn Pork Crispy Noodle Balls

• 300g peeled green prawns
• 400g pork mince
• 3 spring onions shallots sliced
• 1 tbsp changs original oyster sauce
• 1 4 tsp changs sesame oil
• 2 x 100g pkts changs original fried noodles
• vegetable oil to deep fry
• 2 witlof or baby cos leaves separated
• sweet chilli sauce to serve

The Instruction of prawn pork crispy noodle balls

• process the prawns pork shallot oyster sauce and sesame oil in a food processor until well combined season
• place the noodles on a large plate and lightly crush with the palm of your hand roll tablespoonfuls of the prawn mixture into balls roll balls in noodles
• add vegetable oil to a frying pan to reach a depth of 2cm heat over medium heat cook prawn balls for 4 5 minutes or until cooked through transfer to a plate lined with paper towel repeat in 2 more batches
• arrange witlof or baby cos leaves on a platter place 2 3 prawn balls in each leaf and serve with sweet chilli sauce

Nutritions of Prawn Pork Crispy Noodle Balls

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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