Big Zuu’s Crispy Zuudle Balls
These golden, deep-fried noodle balls would make a flavoursome snack or a fun addition to the finger food platter at your next party.
Introduction
Can’t say I ever thought I’d deep-fry noodles, but guess what, it happened and Phil Wang loved them. We’ve all got packet noodles in the cupboard and sometimes we get hungry, boil some water, cook them up and Bob’s your uncle, auntie, sister, brother. But hear this, we’ve created a way for you to take them to a whole new level and created the Crispy Zuudle Balls.
Ingredients
| 100g | pack instant noodles |
| 2 heaped tbsp | gram flour |
| 1 tsp | curry powder |
| 1 | red chilli, finely chopped |
| 3 | spring onions, finely sliced in rounds, plus extra to serve |
| Small handful of | coriander, chopped |
| 1 litre | vegetable oil, for deep frying (if using a saucepan; if using a deep-fat fryer follow manufacturer’s instructions for oil) |
| To serve: | |
|---|---|
| Japanese-style mayonnaise (e.g. Kewpie) | |
| sriracha sauce |
Essential kit
You will need: a deep fat fryer or deep saucepan with thermometer.
Method
Set the noodle seasoning to one side and cook the instant noodles according to the packet instructions, then drain well, cover and leave to cool in the fridge for 30 minutes.
In a large bowl, mix the noodle seasoning with the gram flour and curry powder, then add the chilli, spring onions, coriander and cold noodles and mix until it becomes a sticky ball. Using wet hands, roll the mixture into 8 small balls and chill in the fridge for 30 minutes.
Preheat the oil in the deep-fat fry to 180°C or heat the oil in a deep saucepan over medium-high heat to 180°C. Fry the noodle balls until golden, drain on kitchen paper and serve drizzled with mayo and sriracha sauce and topped with some extra sliced spring onions.
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