Porcupine Meatballs

Method:

1. 1

   Pulse the scallion, ginger and cilantro in a food processor until finely chopped.

2. 2

   Add the pork, sherry, sesame oil, hot chili sauce, 1/4 teaspoon pepper, the egg and half (1 1/4 teaspoons) of the ramen seasoning; process until smooth. Refrigerate the mixture for 15 minutes.

3. 3

   Heat 4 inches of vegetable oil in a medium heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees.

4. 4

   Soak the ramen noodles in a bowl of hot tap water for 5 minutes, flipping once; they should be pliable enough to pull apart without breaking.

5. 5

   Drain well and pat dry. Carefully pull the strands apart; cover with plastic wrap.

6. 6

   With dampened hands, shape 1 scant tablespoon of the pork mixture into a ball. Wrap and press some noodles around the ball, letting a bit of meat show through. Repeat with the remaining meat and noodles.

7. 7

   Fry the meatballs in the hot oil in batches, adjusting the heat as needed, until the noodles are crisp and golden brown and the meat is cooked through, about 2 minutes.

8. 8

   Transfer to a paper-towel-lined plate to drain; season with salt.

9. 9

   Serve with sweet chili sauce for dipping.

10. 10

    Photograph by Yunhee Kim

Adapted from Foodnetwork