Spicy Chicken Balls With Chilli And Ginger Sauce
Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 3 out of 4
21 Ingredients
Number of servings
8
- 50grams dried apricots
- 1tablespoons honey
- 3tablespoons brandy
- 199grams skinless chicken breast fillets, coarsely chopped
- 50grams macadamia nuts, chopped
- 60grams rice, cooked and cooled
- 2 cloves garlic, grated or finely chopped
- 2tablespoons fresh sage leaves, finely chopped
- 1tablespoons fresh basil leaves, finely chopped
- 1tablespoons fresh flat-leaf parsley, finely chopped
- 2 small fresh hot red chillies, deseeded and chopped
- 1 egg
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1L light olive oil, for deep-frying
- 4 limes, juice only
- 2 small fresh hot red chillies, deseeded and chopped
- 2tablespoons olive oil
- 1tablespoons fresh root ginger, finely chopped
- 1 spring onion, finely sliced
- 2tablespoons parsley (to serve)
Method
Step 1 of 4
Put the apricots, honey, and brandy in a small pan. Simmer for about 15 minutes until the apricots soften and the liquid has been absorbed. Leave to cool.
Step 2 of 4
Mince the chicken in a food processor for 15-20 seconds; be careful not to turn it into a paste. Transfer to a bowl, and add the cooled apricots, nuts, rice, garlic, herbs, chillies, and egg. Season with salt and black pepper, and mix well. Using wet hands, form into walnut-sized balls; you should end up with 36-40.
Step 3 of 4
Heat enough oil for deep-frying over a medium-high heat. Cooking in batches, deep-fry the balls for about 15 minutes, until golden brown. Drain on kitchen paper, and keep warm.
Step 4 of 4
To make the sauce, put all the sauce ingredients in a bowl, and mix well. Arrange the spicy chicken balls on a platter, pour over the sauce, and scatter some cress over the top. Serve immediately.
Categories
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