Duck Meatballs with Laksa, Cinnamon Basil and Five- Spice Onde
Ready in 30 minutes
• Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 14, 2017.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 14, 2017.
Tonight's dish is a fusion of Chinese, Thai and Malaysian cuisines.
Ingredients
DUCK MEATBALLS
- ¼ cup panko breadcrumbs
- 300g duck and chicken mince
- 1 teaspoon finely chopped cinnamon basil leaves and stalks
- ½ brown onion, finely diced
- ¼ teaspoon salt
- ½ teaspoon sesame oil
LAKSA AND FIVE-SPICE ONDE
- 1 tablespoon laksa paste
- 1 teaspoon finely grated ginger
- ½ cup coconut cream (shake well before opening)
- 1¾ cups chicken broth
- ¼-½ teaspoon fish sauce
- 200g fresh five-spice onde pasta
ASIAN SLAW
- 2 baby bok choy
- ¾ pack mung bean sprouts
- 1 tablespoon rice wine vinegar
- 1 tablespoon extra-virgin olive oil
TO SERVE
- Freshly clipped cinnamon basil leaves and stalks
- 1 tablespoon crispy shallots
Steps
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a medium pot of salted water to the boil.
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Roughly chop panko breadcrumbs, combine with all remaining duck meatball ingredients in a medium bowl and mix well. Using clean, damp hands, measure 2 tablespoons of mixture and shape into golf ball-sized balls. While
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Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook meatballs for 6-8 minutes, turning regularly, until browned and cooked through. Remove from pan and cover with foil to rest. Reserve 1 tablespoon of oil from pan, discard remaining oil and wipe pan clean with a paper towel.
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Return pan to medium heat and add reserved oil. Add laksa paste and ginger and stir-fry for 30-60 seconds, until fragrant. Stir in coconut cream, chicken broth and fish sauce, then bring to a gentle simmer for 3-4 minutes. Return meatballs to pan and toss to coat in laksa. Remove from heat.
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While laksa simmers, cook fivespice onde pasta in pot of boiling water for 2-3 minutes, until just tender. Drain well and season with salt and pepper.
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While pasta cooks, trim ends from bok choy, rinse leaves and thinly slice. Combine in a medium bowl with all remaining Asian slaw ingredients and season to taste with salt.
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divide five-spice onde between bowls and spoon over laksa and 2-3 duck meatballs. Place a handful of Asian slaw on top and garnish with cinnamon basil and crispy shallots.
Nutritional Information
Energy |
2917 kj 697 kcal |
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Protein | 24.6g |
Carbohydrate | 49.5g |
Fat | 48.1g |