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Liv Tyler's vegetable balls
Gnarly noodles, carrot, ginger & Chinese five-spice
Gnarly noodles, carrot, ginger & Chinese five-spice
Makes 28 - 30, Serves 6
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 272 14%
Fat 12.9g 18%
Saturates 1.6g 8%
Sugars 3.9g 4%
Salt 0.7g 12%
Protein 4.3g 9%
Carbs 36.2g 14%
Fibre 2.3g -
Of an adult's reference intake
Ingredients
- 50 g fine dried vermicelli noodles
- 300 g carrots
- 6 spring onions
- 5 cm piece of ginger
- 1 big bunch of fresh coriander , (60g)
- ¼ teaspoon Chinese five-spice
- ¼ teaspoon ground white pepper
- 200 g self-raising flour
- vegetable oil , for frying
- sweet chilli sauce
Recipe From
Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
Method
- Cook the noodles according to the packet instructions, then drain and roughly chop.
- Trim and coarsely grate the carrot, then trim and finely slice the spring onions, and add to a bowl.
- Peel and finely chop the ginger, and finely chop the coriander (stalks and all), then add to the bowl with the drained noodles. Mix together gently.
- Add a good pinch of sea salt, the five-spice, white pepper and flour, and gently fold together, adding 150ml of water, continuing to gently fold and mix together – don’t overmix, or the balls will become dense.
- Half-fill a large sturdy pan with oil and gently bring up to 190ºC (or use a deep fryer).
- Working in batches, carefully drop small balls (around 1 level tablespoon each) of the mixture into the hot oil – don’t worry about them being perfectly shaped.
- Cook for 4 to 5 minutes, or until golden and crisp, then drain on kitchen paper, separating with wooden chopsticks if they start to stick together. Keep warm in a low oven while you cook the remaining batches, if needed.
- Serve with sweet chilli sauce for dipping. Delicious served alongside Prawn dumplings as part of a dim sum selection.
Tips
TIP: Don’t be too perfect or precise when forming the veggie balls – this will give you that fantastic gnarly, crunchy texture.
