Martin Yan - MEATBALLS WRAPPED IN NOODLES (Mu Tod Kab Kuay Teow)

MEATBALLS WRAPPED IN NOODLES (Mu Tod Kab Kuay Teow)

Innovative chefs are always creating new dishes. Meatballs are traditional and familiar to all, but wrap it with strands of noodles and you've got a new twist on an old dish. The balls are deep-fried creating a crunchy noodle shell.

Makes: 4 - 6 servings

Ingredients:

1/2-pound thin fresh Chinese egg noodles
2 cloves garlic, minced
1/4 cup chopped cilantro
3/4 pound ground pork or beef
1 raw egg, lightly beaten
1/2-teaspoon fish sauce
1/2-teaspoon salt
1/4-teaspoon white pepper

16 hard cooked and shelled quail eggs
Cooking oil for deep-frying
Thai sweet chili sauce for dipping

Cooking:

Rinse noodles under cold water 3 times. Drain thoroughly and set aside in long strands.
With a mortar and pestle, pound garlic and cilantro into a fine paste.
Place paste in a bowl with pork, egg, fish sauce, salt, and pepper; mix well. Divide meat mixture into 16 equal portions.
Wrap one portion of the meat mixture around a quail egg. Repeat process with remaining meat and eggs. Carefully wrap noodles around the eggs; press noodles to form a tight wrap.
In a wok, heat oil for deep-frying to 350°F. Deep-fry wrapped eggs, a few at a time, turning occasionally, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Serve with sweet chili dipping sauce.