CHARRED MEATBALLS WITH PEANUT CHILLI CRACK

Recipe courtesy Nadia Lim

These Vietnamese-inspired meatballs are packed with flavour. Ideally cooked on the BBQ for that smoky char, they’re lifted to new heights by the addictive Peanut Chilli Crack — a spicy, salty, crunchy topping that brings heat and texture to every bite. Serve with noodles and lettuce cups, or straight from the pan with a cold beer. A true crowd-pleaser.

SERVES 4–6 Prep time: 45 minutes Cook time: 15 minutes

PEANUT CHILLI CRACK ½ cup roasted peanuts1 clove garlic, thinly sliced1 teaspoon finely grated ginger 1 Tablespoon chilli flakes1 Tablespoon soy sauce1 teaspoon brown sugar

MEATBALLS 2 shallots, finely diced1 stalk lemongrass, finely chopped (optional)3 cloves garlic, minced1 Tablespoon finely grated ginger 800g lamb, pork, or chicken mince (or a combination)1 Tablespoon soy sauce½ Tablespoon fish sauce 11⁄2 teaspoons brown sugar

NOODLES 250g vermicelli noodles 1 teaspoon sesame oil

CHILLI LIME DRESSING 1 red chilli, finely choppedjuice of 2 limes2 Tablespoons sweet chilli sauce 2 Tablespoons fish sauce2 Tablespoons water

APPLE CARROT SLAW 1 apple, cut into fine matchsticks 2 carrots, coarsely grated100g mung bean sprouts1 bunch fresh mint, chopped

TO SERVE (optional) leaves of 1 large cos lettuce lime wedgesfresh coriandercrispy fried shallots

1. Finely chop or pulse the peanuts in a food processor until coarsely crushed. Heat a generous drizzle of oil in a small pan over low heat. Add the garlic and ginger, and sizzle gently for 1 minute. Stir in the crushed peanuts and chilli flakes and cook for another 30 seconds. Add soy sauce and sugar, mix well, and remove from heat. Set aside to cool and crisp up.

2. Finely dice the shallots and lemongrass (if using), and add the garlic and ginger. Alternatively, blitz everything in a food processor to form a rough paste.

3. In a large bowl, combine shallot mixture with the mince, soy sauce, fish sauce, and brown sugar. Mix well. Use a tablespoon measure to portion and roll into balls, then flatten slightly. Cook on a hot BBQ, or in a large cast-iron or a non-stick frypan over medium-high heat until nicely charred and cooked through, about 2–3 minutes per side.

4. Place vermicelli in a heatproof bowl or pot. Pour over boiling water to cover and let sit for 5 minutes, stirring occasionally, until soft. Drain noodles, rinse under cold water, and snip in a few places with kitchen scissors to shorten the strands. Toss with sesame oil to prevent sticking.

5. To make the dressing, in a small bowl, mix together chilli, lime juice, sweet chilli sauce, fish sauce and water.

6. Toss apple, carrot, bean sprouts and mint together in a bowl. Drizzle with half the Chilli Lime Dressing and toss to combine.

7. Serve the meatballs alongside bowls/plates of vermicelli noodles, lettuce leaves, Apple Carrot Slaw, remaining dressing, and the Peanut Chilli Crack. Serve with lime wedges, fresh coriander and a sprinkle of crispy fried shallots if desired.Let everyone serve themselves.

Images and text extracted from Nadia’s Farm Kitchen by Nadia Lim, published by Nude Food Inc, RRP $55.00. Available at all good bookstores or from www.nadialim.com.