Ingredients

• 1 carrot, cut into noodles using a spiraliser
• 1 small Lebanese cucumber, cut into noodles using a spiraliser
• 80ml (1/3 cup) white wine vinegar
• 2 green shallots, chopped
• 40g (1/4 cup) unsalted peanuts, coarsely chopped
• 1/3 cup fresh coriander leaves
• 2 kaffir lime leaves, centre veins removed
• 1 long fresh red chilli, finely chopped (optional)
• 1 garlic clove, crushed
• 2 teaspoons finely grated ginger
• 500g green prawns, peeled, deveined
• 400g pork mince
• 2 teaspoons fish sauce
• 2 tablespoons peanut oil
• Small cos lettuce leaves, to serve
• Sesame seeds, toasted, to serve
• Fresh coriander leaves, to serve
• Sweet chilli sauce, to serve
• Lime cheeks, to serve

Method

• Step 1 Combine carrot, cucumber, vinegar and a pinch of salt in a small bowl. Set aside.
• Step 2 Place shallot, peanuts, coriander, lime leaves, chilli, garlic and ginger in a food processor and process until finely chopped. Add prawns and blitz until a paste forms.

• Step 3 Place mince in a large bowl. Add prawn mixture and fish sauce. Mix well to combine. Use wet hands to roll tablespoonfuls of the mixture into balls. Place on a plate. Place in the fridge for 30 minutes to chill.
• Step 4 Heat the oil in a large frying pan over medium heat. Cook meatballs, in batches, for 5 minutes or until cooked through. Place on a plate lined with paper towel to drain.
• Step 5 Drain the pickled carrot and cucumber, discarding the liquid. Top lettuce leaves with 2 meatballs each and some pickled vegetables. Sprinkle with sesame seeds and coriander leaves. Serve with sweet chilli sauce and lime cheeks.