Thai Fish Balls With Chilli and Lime Mayonnaise |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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Another great find from Kraft. These make great appetiser's and taste fantastic! I served these at a party and received great comments! You can make the balls bigger if you like, but you will get less servings of course. Next time I might try these by just baking in the oven and not frying. Ingredients:
600 g white fish fillets, roughly chopped |
2 red chilies, finely chopped |
2 garlic cloves, crushed |
2 tablespoons smooth light peanut butter |
2 tablespoons finely chopped coriander |
1 tablespoon fish sauce |
1 small red onion, finely chopped |
1/2 cup mayonnaise |
1/4 cup coriander, roughly chopped |
2 tablespoons sweet chili sauce |
1 tablespoon grated lime rind |
1 teaspoon lime juice |
plain flour, for rolling |
oil, for shallow frying |
lime wedge, to serve |
Directions:
1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
4. Heat the oil in a large frying pan over medium heat.
5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
6. Serve with the Chilli and Lime Mayonnaise.
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