For the pork and prawn meatballs

  • 500g 5% fat pork mince
  • 150g king prawns
  • 1 red chilli, roughly chopped
  • 10g ginger, peeled and roughly chopped
  • 2 garlic cloves
  • 1 stalk lemongrass, bruised and finely chopped
  • 10g coriander, roughly chopped
  • 1 tbsp sesame oil

For the broth

  • 800ml chicken stock, made from 1 reduced salt stock cube
  • 2 tbsp reduced salt soy sauce
  • ½ tbsp fish sauce
  • 1 tbsp sriracha
  • 300g boodles
  • 300g courgetti
  • 1 lime, juiced
  • 14g fresh coriander, roughly chopped


  1. 1

    Put the mince, prawns, chilli, ginger, garlic, lemongrass and coriander in a blender and blitz until the mixture is paste-like and all the flavourings are well chopped. Remove from the blender and roll into 20 small meatballs. Leave to chill in the fridge for at least 30 minutes. 

  2. 2

    Heat the oil in a large, deep frying pan over a medium high heat. Fry the meatballs for 3-4 minutes until browned on all sides. Mix the stock with the soy, fish sauce and sriracha and add to the pan. Bring to a simmer and continue to cook for a further 8-10 minutes until the meatballs are cooked through. 

  3. 3

    Meanwhile, cook the boodles and courgetti according to the instructions on the packets. Add the cooked vegetable noodles to the pan. Squeeze in the lime juice and garnish with fresh coriander, then divide between 4 bowls and serve.

Nutritional Details

Each serving provides
  • Energy 1151kj 275kcal 14%
  • Fat 8.6g 12%
  • Saturates 2.5g 13%
  • Sugars 5.9g 7%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 251kj/60kcal

Each serving provides

11.0g carbohydrate 2.4g fibre 36.7g protein

Also in these Scrapbooks

Back to top