Poh's tip
This prawn and pork ball mixture can be stuffed into wonton wrappers and simmered in the sauce instead of being pan-fried. The sauce is also fantastic to poach a piece of fish or whole prawns in, if you’re avoiding carbs. Either way, this is a beautifully fragrant dish with plenty of South-East Asian ’tude. If you can’t be arsed rolling the prawn and pork into balls, you can pan-fry it like mince, then tip it into the sauce – same same but different.
Prawn & pork balls, glass vermicelli in fragrant coconut sauce
FEEDS 6
80ml (⅓ cup) olive oil
3 garlic cloves, crushed
8 sprigs of curry leaves, leaves picked
3cm piece of ginger, finely chopped
2 green scud chillies, finely chopped
2 teaspoons black
