Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Combine juice and fish sauce in a small glass bowl. Cover with plastic food wrap; set aside until required.
2.Process peanuts until finely chopped. Transfer to a shallow bowl. Process onion until finely chopped. Add mince, 1 tablespoon of the chilli sauce, ketjap manis and half the coriander; process until combined.
3.Roll 2 teaspoons of mince mixture to make each ball. Roll in chopped peanuts. Gently flatten balls into small rissoles.
4.Thread rissoles, capsicum and red onion onto 12 skewers; place on a baking tray. Chill for 15 minutes. Spray with oil.
5.Bake skewers, brushing with the remaining chilli sauce, for 12-15 minutes or until rissoles are cooked.
6.Soak noodles in boiling water in a medium heatproof bowl for 5 minutes; stir to separate strands, then drain. Add carrot, remaining coriander, sesame seeds and sesame oil to noodles; toss.
7.Serve rissole skewers with noodles and sauce.
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