Duck Meatballs with Laksa, Cinnamon Basil and Five- Spice Onde

Steps

1. a medium pot of salted water to the boil.
2. 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
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.