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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Served with Spicy Cucumber Relish and Sweet Chilli Sauce Ingredients:
200 g prawns, roughly chopped |
200 g squid, roughly chopped |
1 red onion, thinly sliced |
1/2 cup coriander sprig, chopped |
1 tablespoon garlic, finely chopped |
1 tablespoon ginger, finely chopped |
2 eggs, beaten |
1/2 cup flour |
fish sauce, to taste |
white pepper, freshly ground |
1 teaspoon sambal oelek |
2 bunches dried egg noodles, soaked in warm water until soft, drained and cut into 5cm pieces |
2 cups vegetable oil |
1/2 cup cucumber relish, to serve |
1/2 cup sweet chili sauce, to serve |
Directions:
1. Place all the ingredients except the oil and serving sauces, in a large bowl and mix thoroughly until well combined.
2. Heat oil in wok. Drop teaspoons of the mixture into hot oil and cook until golden brown, about 5 minutes.
3. Don't make the balls too large or they will be doughy in the middle.
4. Drain on paper towel.
5. Serve with cucumber relish and sweet chilli sauce.
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