Crispy Fried Noodles Meatballs With Sweet Chili Sauce

I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs.

These meatballs are coated with SWEET CHILLI LIME SAUCE. The sweet chili paste is the major component of making the sauce. Apart from using this paste to make the sauce for the meatballs. You can also use it for other dishes like stir-fries with French beans, spread over cucumber or bread, or sometimes use it to pair with fried noodles.

The paste itself is sweet with some spiciness. I am using two types of dried chilies to make the paste, one type is mild, and the type is extremely hot dried chilies. Bear in mind that the smaller they are, the hotter they are.

My meatballs contain glass noodles inside and outside of them. If you're not familiar with the idea of adding noodles to meatballs, let me convince you as to why it's a great idea. The noodles get crispy outside after frying.  So, you don’t need to mess up with panko or any other breading. Glass noodles on the other hand remain separated from the meat, and so the meat retains its satisfying meaty chew.

For this dish, you might notice that I'm utilizing various tools.  I start by pounding the marinade paste into the ground pork with a mortar and pestle.  Next, grind the dried prawns to a texture similar to floss and my dried chili to a coarse powder using an electric grinder.  The ingredients for the chili paste are then blended in a food processor.   Of course, if you have a multipurpose grinder or any way that can perform all of the aforementioned tasks, by all means use it.

 INGREDIENTS

(sweet chilies paste)

5 large, dried chilies (3 spur chilies, 2 mild chilies)

2 tbsp dried shrimps, softened

10 cloves whole garlic, peeled

4 heads shallots, peeled and cut into large chunks

3 tbsp tamarind juice

¼ tsp salt

1 tbsp soy sauce

3 tbsp rock sugar, finely chopped

1 tsp shrimp paste (belacan)

¼ cup vegetable oil

INGREDIENTS

(Sweet chili lime sauce)

2 tbsp sweet chili paste

1 ½ tbsp vinegar

3 tbsp sugar

3 tbsp oyster sauce

3 cloves mince garlic

1 tbsp soy sauce

2 tbsp water

1 ½ tbsp lime juice

3-4 kaffir lime leaves

INGREDIENTS

(Fried meatballs)

400G ground pork

20g dry glass noodles

6 cloves garlic

5-6 cilantro stems and one big cilantro root

1 tsp white peppercorn

1.4 oz dry glass noodles

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp sugar

1 large egg

2 tbsp cornstarch

1 stalk green onions, chopped

Some cooking oil

 

 METHODS

(Sweet chili paste)

1. Wash and pat dry the dried chilies with paper towels. In a dry pan, toast the dried chilies over medium low heat until they have some charred spots and smell smoky. Then remove from pan and set aside.

2. Toast the garlic and shallots in the same pan, stirring often until they are charred.

3. To lessen the spiciness, use scissors to cut the toasted dry chilies into large chunks, remove the seeds and pith from the dried chiles.

4. Grind the dried prawns to a texture similar to floss and the dried chili to a coarse powder using an electric grinder. 

4. Combine all the ingredients, except for the oil, in a food processor, and process until they form a smooth paste.  You may add a little water for grinding easier.

5. Transfer the chili paste and cooking oil to a pan, simmer over low heat, and stir constantly, for about 10 – 12 minutes to cook the herbs and thicken the paste to a desired consistency. If you want a thinner consistency, add extra frying oil. Store in a glass jar and it can be kept in the refrigerator for a few months.

 

METHODS

(Fried meatballs)

1. Soak the glass noodles for 10 minutes until soft and cut into 2-inch lengths after being drained, then dried with paper towels.

2. Pounded the white peppercorns and cilantro stem with roots into a paste.

3. Add the paste (step 2) with the ground pork in a large mixing bowl or plate.  Add softened glass noodles, sugar, egg, cornstarch, oyster sauce, soy sauce, and spring onions. Mix just until combine.

4. Shape meatballs that are about 1.5 inches in diameter. Trim off the glass noodles from the outside of the meatball if it is too long. The meatballs will be smoother and will not stick to your hands if you dip your hands in water.

7. Heat up some oil in a deep bottom wok.  Gently drop the meatballs into hot oil one at a time. Keep the meatballs evenly spaced apart to avoid overcrowding the pan. Carefully stirred to prevent sticking. Fry them until light golden brown, remove. Wait until the oil reaches back the temperature once more, put back the fried meatballs into it and let it fry for another 2 to 3 seconds to make it extra crispy. Remove and drain.

ASSEMBLY

1. Finely minced the kaffir lime leaves into small pieces and squeeze some lime juice.

2. In a wok, combine all the sauce's ingredients, EXCEPT lime juice and kaffir lime leaves. Stir everything together and simmer over medium heat. Keep stirring up until the sauce thickens.

3. Add the lime juice and kaffir lime leaves and the fried noodle meatballs to the sauce and toss them right away to make sure they are well coated. Serve immediately. ENJOY!!