Mexican tacos is a favorite in many homes, as in mine. But as you may know by now, I love asian food.
So I tried to be creative and make tacos, asian style instead. Thai pork meatballs, fried noodles and a dipsauce served with corntacos, salad and vegetables.
So I tried to be creative and make tacos, asian style instead. Thai pork meatballs, fried noodles and a dipsauce served with corntacos, salad and vegetables.
Asian style pork tacos
3 servings
3 tbsp clear honey
3 1/2 tbsp fish sauce
12 ounces (450g) minced pork
2 spring onions, finely chopped
1 garlic clove, crushed
1 stalk lemongrass, low bulb only,finely chopped
1 tsp cornflour
1 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh coriander
2 tbsp olive oil for frying
Gently warm the honey in a non-stick frying pan, add the fish sauce, stir and cook for 30 sec to make a syrup. Leave to cool.Put pork mince in a bowl and fold inn 3/4 of the honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and black pepper.
Shape into about 20 meatballs and put on a tray lined with greaseproof paper. Chill in the fridge for 30 mins.
Heat olive oil in a fryingpan over medium-high heat. Fry the meat balls for 5-8 mins until cooked through.
Add the rest of the honey mixture to glaze the meatballs.
Serve the meatballs with warm corn tacos, crisp salad leaves and vegetables and spoon over the sauce.
Fried noodles
5 oz egg noodles
salt
1 cup vegetable oil for frying
Cook the noodles in salted water according to the packet instructions. Drain and refresh under cold water.
Heat the oil in a wok and fry the noodles in batches to crisp. Drain on kitchenpaper.
Sauce
1 tsp chopped fresh cilantro
1 spring onion, finely sliced
2 tbsp lime juice
2 tbsp light soy sauce
1 tsp sesame oil
To make the dipsauce, stir the ingredients together, set aside.
3 servings
3 tbsp clear honey
3 1/2 tbsp fish sauce
12 ounces (450g) minced pork
2 spring onions, finely chopped
1 garlic clove, crushed
1 stalk lemongrass, low bulb only,finely chopped
1 tsp cornflour
1 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh coriander
2 tbsp olive oil for frying
Gently warm the honey in a non-stick frying pan, add the fish sauce, stir and cook for 30 sec to make a syrup. Leave to cool.Put pork mince in a bowl and fold inn 3/4 of the honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and black pepper.
Shape into about 20 meatballs and put on a tray lined with greaseproof paper. Chill in the fridge for 30 mins.
Heat olive oil in a fryingpan over medium-high heat. Fry the meat balls for 5-8 mins until cooked through.
Add the rest of the honey mixture to glaze the meatballs.
Serve the meatballs with warm corn tacos, crisp salad leaves and vegetables and spoon over the sauce.
Fried noodles
5 oz egg noodles
salt
1 cup vegetable oil for frying
Cook the noodles in salted water according to the packet instructions. Drain and refresh under cold water.
Heat the oil in a wok and fry the noodles in batches to crisp. Drain on kitchenpaper.
Sauce
1 tsp chopped fresh cilantro
1 spring onion, finely sliced
2 tbsp lime juice
2 tbsp light soy sauce
1 tsp sesame oil
To make the dipsauce, stir the ingredients together, set aside.
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