Chicken and prawn balls with kumquat sauce
Ingredients
for 30 pieces
| ½ tbsp | sesame oil |
| 1 | shallot, finely chopped |
| 150 g | kumquat, rinsed with hot water, sliced |
| ½ | red chilli, deseeded, cut into thin rings |
| 1 tsp | ginger, finely grated |
| 1 tbsp | liquid honey |
| 3 tbsp | water |
| 1 pinch | salt |
| 150 g | shelled, raw prawn, cut into pieces |
| 4 stick | lemongrass, core roughly chopped |
| 300 g | mince (chicken) |
| 50 g | panko breadcrumbs or regular breadcrumbs |
| 1 | shallot, finely chopped |
| 1 | garlic clove, pressed |
| ½ bunch | coriander, 1 tbsp of leaves set aside, the rest finely chopped |
| ¾ tsp | salt |
| a little | pepper |
| oil for frying |
How it's done
Kumquat sauce
Heat the oil in a pan. Sauté the shallot for approx. 3 mins. Add the kumquats, chilli and ginger, cook briefly. Add the honey, water and salt, reduce for approx. 10 mins.
Chicken and prawn balls
Puree the prawns and lemongrass in a food processor until smooth, mix with the mince and all the other ingredients up to and including the pepper. Knead the mince by hand until the ingredients form a compact mass. Shape the mixture into 30 balls, then chill for approx. 30 mins. Heat a dash of oil in a non-stick frying pan. Fry the balls in batches for approx. 8 mins. all over. Serve with the kumquat sauce and reserved coriander leaves.
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