San Choy Bow Meatball Lettuce Cups

For the meatballs, place the breadcrumbs and the milk into a small bowl. Mix and allow to soak for a minute until softened. 

When the breadcrumbs are soft and mushy, place them in a large bowl along with the remaining meatball ingredients. Open up the WATER CHESTNUT sachet from the kit and pour the contents into a fine sieve to drain away the liquid. Add the water chestnuts to the meatball mixture. Mix until well combined. 

Heat the vegetable oil in a large non-stick wok or frying pan over high heat. Wet your hands (this helps the mixture from sticking to your fingers) and roll small, golf ball-sized meatballs and add them straight into the hot pan as you go (you could also roll them out and place them on a tray if you prefer to take more time!). Allow to sear for 2-3 minutes until lovely and golden. Turn and sear on the other side for another 2 minutes. The goal here is to get some colour on the edges rather than cooking them all the way through at this point. 

Pour in the SAN CHOY BOW SAUCE and mix until the meatballs are well coated. Allow to simmer for 4-5 minutes or until the sauce thickens slightly and the meatballs are cooked through. 

In the meantime, cook the VERMICELLI NOODLES. Soak them in hot water for 3 minutes or until just softened. Drain and rinse under tap water to stop them cooking any further. Drain again and use scissors to cut the noodles into more manageable lengths, then transfer to a serving plate. 

Once your meatballs are cooked, sprinkle over the CRUSHED PEANUTS and transfer the meatballs to a serving plate. Serve family-style with loads of fresh herbs, sliced cucumber, sliced chillies and lettuce leaves to wrap everything up in.