Duck Meatballs with Laksa, Thai Basil and Five-Spice Gemelli

Steps

1. a medium pot of salted water to the boil.
2. Combine all duck meatball ingredients in a bowl and mix well. Using clean, damp hands measure 2 tablespoons of mixture and shape into golf ballsized balls.
3. Heat a drizzle of olive oil in a fry-pan on medium heat. Fry meatballs for 6–8 minutes, turning regularly, until browned and cooked through. Remove from pan and cover in foil to rest. Reserve 1 tablespoon of oil from pan, discard remaining oil and wipe pan clean with paper towel.
4. Return pan to medium heat and add reserved oil. Stir-fry laksa paste and ginger for 30–60 seconds until fragrant. Stir in coconut cream and chicken broth then bring to a gentle simmer for 2–3 minutes. Return meatballs to pan and toss to coat in laksa. Remove from heat.
5. While laksa simmers, cook fivespice gemelli in pot of boiling water for 4–5 minutes until al dente (just tender). Drain, add to meatballs and laksa then toss to coat. Season to taste with salt and pepper
6. While pasta cooks, trim ends from baby bok choy and finely slice. Combine in a bowl with remaining Asian slaw ingredients and a drizzle of olive oil. Season with salt to taste.
7. Divide meatballs, laksa and five-spice gemelli between bowls. Place a handful of Asian slaw on top and garnish with mixed basil and crispy fried shallots.