Green Curry Chicken Meatballs |
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Prep Time: 60 Minutes Cook Time: 4 Minutes |
Ready In: 64 Minutes Servings: 1 |
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Nice fingerfood. Yummy with sweet chilli sauce or (my favourite) a mix of soy, rice wine vinegar and chili/sesame oil. Ingredients:
500 g ground chicken |
1 small onion, grated |
1/4 cup green curry paste (aussies, i like valcom) |
2 tablespoons chopped fresh coriander |
1 egg, beaten |
1/3 cup dried breadcrumbs |
salt and pepper |
vegetable oil (for deep frying) |
Directions:
1. In a large bowl, mix all ingredients except oil together using your (clean) hands.
2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
4. Cook chicken balls 4-5 minutes or until golden and cooked through.
5. Drain on kitchen paper.
6. Allow the oil to come back to temperature before continuing with another batch.
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