Ingredients
- 12 skillet over high heat
- 1 egg
- 1 balls
- 2,800 ml saucepan to depth
- 260 gr pork (ground)
- 110 gr style peanut butter (chunk)
- 100 gr dry peanuts (roasted)
- 30 ml oil
- 26 gr cellophane noodles
- 7 gr cilantro (chopped fresh)
- 6 gr lemon peel (grated)
- 2 gr salt
- 1 gr cayenne pepper (ground red)
- 1 slice cucumber
- 1 slice carrot
meatballs.Cook about dozen minutes,turning frequently until well browned on all sides.Add 1 cup water,stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes until meatballs are cooked through. Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon,remove noodles to paper towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon peel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs,if desired.Makes 4 servings. Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets.