Deep Fried Thai Chicken Balls
Wednesday, December 12, 2007
This came about because I am in the process of cleaning out my stash of frozen ingredients but more about that later.
I found lemon grass, kaffir lime leaves and galangal (blue ginger) in the freezer - all brimming with hope of one day coming together in the form of Tom Yum Goong. I almost did too if not for the chicken filet I found in the next drawer.
I was feeling particularly Johnny-on-the-spot and decided to make up some Thai inspired chicken balls. I didn't have a recipe to follow and therefore, made it up as I went along.
The result: delicious, fragrant morsels - the perfect finger food.
Deep Fried Thai Chicken Balls
You Need:
300g minced chicken
2 cloves garlic
2 shallots
2-3 slices galangal
3 kaffir lime leaves
1 stalk lemon grass (use only the bottom white portion)
salt and pepper to taste
half tbsp cornflour
oil for deep frying
You Do:
- Blitz the garlic, shallot, galangal, lime leaves and lemon grass in a food processor until you get a fairly fine paste. Use a bit of oil if you have to.
- Place minced chicken and marinade paste in a mixing bowl. Add cornflour, salt and pepper. Knead thoroughly to ensure everything is well blended. Let sit for at least an hour in the refrigerator.
- Shape chicken paste into small balls.
- In a wok or large pot, heat up enough oil for deep frying. When oil is hot enough, gently slide the chicken balls in. Cook until golden brown.
- Serve with Thai sweet chilli sauce.
Labels: she cooks, small bites
The Dutchess of Cookalot whipped this up at 7:11 am 5 calories
Comments:
Wow, this sounds delicious and simple to prepare. May I know how many pieces did you manage to make? Just need an idea cos I want to make this for about 40 guests. TIA !
# posted by 
: December 13, 2007 7:37 am
: December 13, 2007 7:37 am
Thanks D!
Doreen, I yielded about 25 pieces, each the size of a medium fish ball. Do let me know how they turned out - I would love to know.
Btw, if the ready minced chicken is not smooth enough, you can blitz it in the food processor first before adding the marinade. That's what I did to my whole chicken filet.
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Doreen, I yielded about 25 pieces, each the size of a medium fish ball. Do let me know how they turned out - I would love to know.
Btw, if the ready minced chicken is not smooth enough, you can blitz it in the food processor first before adding the marinade. That's what I did to my whole chicken filet.
