Noodle Balls with Mussels

12 marinated mussels
60g bundle dried wide Asian-style noodles
1 large shallot, finely sliced
1/4 cup chopped mint leaves
1 tablespoon each: finely chopped garlic, grated root ginger
2 eggs, lightly beaten
1/2 cup flour
1/4 teaspoon each: baking powder, diced chilli
fish sauce and freshly ground black pepper to taste
oil for deep frying

Soak the mussels in cold water for 15 minutes to reduce their acidity. Drain on paper towels. Chop finely.

Pour hot water over the noodles in a bowl and soak, until softened. Drain well and chop.

Place all the ingredients — except the oil — in a bowl. Mix well

Heat the oil in a wok or deep saucepan. Take teaspoons of the mixture and deep fry in batches. Drain on paper towels. (Discard any debris from the oil before cooking each batch.)

Excellent served with sweet Thai chilli dipping sauce. Makes about 18.


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