Mini Vietnamese Meatball Skewers - cooking recipe

Ingredients

1/2 cup lemon or lime juice
1 tbsp fish sauce
1 cup salted peanuts
4 None green onions, sliced
1 lb ground pork
1/3 cup sweet chili sauce
1 tbsp kecap manis (thick sweet soy sauce)
1/2 cup chopped cilantro
1 medium red pepper, cut into 3/4-inch pieces
1 large red onion, cut into wedges
7 oz dried rice noodles
1 medium carrot, cut into matchsticks
1 tbsp sesame seeds, toasted
1 tbsp sesame oil

Preparation

Combine the juice and fish sauce in a small glass bowl. Cover with plastic wrap; set aside.
Process the peanuts until finely chopped. Transfer to a shallow bowl; set aside. Process the onion until finely chopped. Add the ground pork, 1 tbsp of the chili sauce, kecap manis and half the cilantro. Process until combined.
Roll 2 teaspoons of the pork mixture into meatballs. Roll the meatballs in chopped peanuts; gently flatten the balls.
Preheat the oven to 350\u00b0F. Thread the meatballs, pepper and red onion onto 12 skewers. Place on a baking pan and refrigerate for 15 mins. Spray with no stick cooking spray.
Bake the skewers, brushing with the remaining chili sauce, for 12-15 mins or until the meatballs are cooked through.
Soak the noodles in boiling water in a medium heatproof bowl for 5 mins. Stir to separate the strands, then drain. Add the carrot, remaining cilantro, sesame seeds and sesame oil to the noodles and toss.
Serve the skewers with the noodles and sauce.