1 lb Ground pork
1 lg Egg
1/2 c Dry-roasted peanuts, finely
-chopped
1/4 c Chopped fresh cilantro or
-parsley
3/4 ts Salt
1 3 3/4 oz pkg cellophane
-noodles (see note)
1/2 c Chunk-style peanut butter
1 tb Grated lemon peel
1/4 ts Ground red cayenne pepper
1 sm Cucumber, sliced
1 sm Carrot, peeled and thinly
-sliced or cut into thin
-sticks
Source: MAINBEEF.ZIP
Vegetable oil Fresh cilantro or parsley sprigs, optional
Pour oil into 3 qt. saucepan to depth of 1"; heat over medium-high
heat to 375 degrees. Meanwhile, in large bowl, combine pork, egg,
ground peanuts, chopped cilantro and salt. Using hands or wooden
spoon, blend well. Shape mixture into 1" balls. In 12" skillet over
medium-high heat, heat 2 Tbsp oil; add meatballs. Cook about 12
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.
