ingredients
makes 40
1/4 cup sweet chilli sauce
1/4 cup lime juice
2 tablespoons fish sauce
1 teaspoon soft brown sugar
2 teaspoons kecap manis
1 1/2 inch piece fresh ginger, cut into julienne strips
1 pound Hokkien noodles
2 1/2 ounce snake beans, finely chopped
3 scallions, finely chopped
2 cloves garlic, crushed
1 3/4 ounce fresh cilantro leaves, chopped
1/4 cup sweet chilli sauce
2 tablespoons fish sauce
2 tablespoons fresh lime juice
8 ounce pork mince
3 eggs, lightly beaten
1 cup All purpose flour
oil, for deep-frying
method
1. Mix the dipping sauce ingredients in a bowl.
2. Break up the noodles and cut with scissors into short lengths. Soak in a bowl of boiling water for 2 minutes, then drain well. Combine with the beans, scallion, garlic, cilantro, sauces, lime juice, mince, eggs and flour and mix well.
3. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Roll heaped tablespoons of mixture into balls and deep-fry in batches for 2 minutes, or until deep golden. Drain on crumpled paper towels. Serve with sauce.
