1 tbsp ketchup manis 3 chopped garlic cloves 100 ml sweet chilli sauce 30 ml sherry 2 gm grated fresh ginger 50 gm sliced brown mushrooms 2.5 gm shrimp paste fresh coriander to decorate 150 gm freshly cooked noodles vegetable oil 250 gm ground pork 1 tbsp Thai holy basil 1 large egg (beaten slightly) 200 gm red pepper (diced) 15 gm barbecue spice mix 50 gm smoked bacon (diced) 70 gm fresh bread crumbs 50 gm spring onions 100 gm shredded pak-choi
Mix the pork, spring onions, breadcrumbs, bacon, spice, pepper, egg and parsley in a large bowl. Shape into small walnut size meatballs. Heat enough oil in a pan to cover the bottom, add the meatballs and gently fry until golden brown, drain and set aside. Then, heat a wok until hot, add the oil and stir-fry the ginger, garlic, mushrooms pak-choi for a few minutes. Add the ketchup, sherry, shrimp paste, curry paste, sweet chilli sauce and the prawns. Stir fry for a few minutes, then add the noodles, meatballs and coriander. Stir fry until hot then place in heated bowls. Decorate with spring onions and serve. Supplied by: Brian Watson