Recipe Details

ON NOW ›

UP NEXT ›

Share to:

Food Network SA

Lemongrass Pork Ball, Prawn and Noodle Soup

Jenny Morris

Jenny Morris

Key info

  • Difficulty
    › Easy
  • Prep time
    › 10 min
  • Cook time
    › 20 min
  • Serves
    › 4

Ingredients

The Prawn and Pork Balls

250g Pork neck finely chopped

300g prawn meat finely chopped

1 spring onion with tops finely chopped

3 large Basil leaves rolled and thinly sliced

Salt to taste

Pinch caster sugar

1 small red chilli finely chopped

1/4 tsp ground white pepper

     

The Soup

1 litre clear chicken stock

1 large lime leaf shredded very finely

2 stems lemongrass, tender part only - Thinly sliced.

1 tsp Fish sauce

 

Garnish

30g cooked vermicelli

Fresh coriander

100 g Bean Sprouts

Sliced red chillies 

Method

THE PORK AND PRAWN BALLS

1. Mix all the ingredients together

2. Oil your hands and roll the mixture into balls.

3. Heat a little oil in a frying pan and lightly fry the balls to give them a little colour set aside.

 

THE SOUP

1. Heat the chicken stock with Kaffir lime, lemongrass and fish sauce.

2. Add the prawn and pork balls and heat through.

 

PLATING:

Ladle into bowls and garnish with vermicelli, coriander, bean sprouts and chilli and serve

Print recipe

More recipes from Jenny Morris

Scripps Networks International (UK) Limited © 2017

Part of the Scripps Networks Interactive, Inc. group

site by Supadü