Crawfish Balls With Cilantro Chutney |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found this gem East Meets Nawlins in The Times-Picayune. Kalpana Saxena, a native of Hyderabad, India who now lives in New Orleans, contributed her favorite appetizer recipe to Elsa Hahne's You Are Where You Eat. Mint may be substituted for the cilantro. Ingredients:
1 onion, peeled and quartered |
2 bird's-eye chilies, green, stemmed and seeded |
4 slices stale bread (or up to 1/4 cup bread crumbs) (optional) |
1 teaspoon ginger, grated fresh (or more to taste) |
1 teaspoon garlic, finely minced |
2 lbs crawfish tails, peeled with juice |
1 egg, beaten |
3 tablespoons cilantro, tightly packed, chopped |
3 tablespoons green onions, chopped |
1 teaspoon red chili powder, hot |
salt, to taste (about 1 teaspoon) |
breadcrumbs, for coating |
1 cup cilantro leaf, tightly packed |
1/2 cup coconut, grated |
2 bird's-eye chilies, green |
6 garlic cloves |
1 -2 lime, juiced |
salt, to taste |
sugar, to taste |
Directions:
1. For crawfish balls: Combine onion, chiles, bread, ginger and garlic in a food processor. Grind until smooth. Add crawfish tails and grind again. In a large mixing bowl, blend egg, cilantro, green onion, chili powder and salt. Add crawfish mixture and blend by hand. Shape into balls the size of walnuts and roll in bread crumbs. Bake 20 minutes at 350 degrees. (Or, flatten balls and fry in butter until crisp and golden brown, or deep-fry in oil.).
2. To make chutney: Grind to a paste in a food processor cilantro, coconut, chiles and garlic. Add lime juice, sugar and salt to taste. Serve, or refrigerate.
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