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scallion fresh ginger fresh cilantro ground pork sherry sesame oil chili sauce freshly ground black pepper egg Ramen noodles vegetable oil salt sweet chili sauce
Viewed: 38 - Published at: 3 years agoIngredients
- 1 scallion, roughly chopped
- 2 teaspoons peeled, chopped fresh ginger
- 3 tablespoons fresh cilantro
- 1/2 pound ground pork (preferably pork butt)
- 1 1/2 teaspoons dry sherry or vermouth
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons hot Asian chili sauce (Sriracha)
- Freshly ground black pepper
- 1 large egg
- 1 3 -ounce package Oriental-flavor ramen noodles, with seasoning packet
- Vegetable oil, for frying
- Salt
- Sweet chili sauce, for dipping
Method
- Pulse the scallion, ginger and cilantro in a food processor until finely chopped.
- Add the pork, sherry, sesame oil, hot chili sauce, 1/4 teaspoon pepper, the egg and half (1 1/4 teaspoons) of the ramen seasoning; process until smooth.
- Refrigerate the mixture for 15 minutes.
- Heat 4 inches of vegetable oil in a medium heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees.
- Soak the ramen noodles in a bowl of hot tap water for 5 minutes, flipping once; they should be pliable enough to pull apart without breaking.
- Drain well and pat dry.
- Carefully pull the strands apart; cover with plastic wrap.
- With dampened hands, shape 1 scant tablespoon of the pork mixture into a ball.
- Wrap and press some noodles around the ball, letting a bit of meat show through.
- Repeat with the remaining meat and noodles.
- Fry the meatballs in the hot oil in batches, adjusting the heat as needed, until the noodles are crisp and golden brown and the meat is cooked through, about 2 minutes.
- Transfer to a paper-towel-lined plate to drain; season with salt.
- Serve with sweet chili sauce for dipping.
- Photograph by Yunhee Kim
