Chicken and prawn balls with kumquat sauce


Total time: 1hr
Preparation Time: 30m

Servings
For 30 piece


Nutritional Information

Contains 36 Kcal, 3g Protein, 3g Carbohydrates, 1g Fat


Ingredients

  • Kumquat sauce
  • 0.5 tbsp sesame oil
  • 1 shallot, finely chopped
  • 150 g kumquats, rinsed with hot water, sliced
  • 0.5 red chilli, deseeded, cut into thin rings
  • 1 tbsp liquid honey
  • 3 tbsp water
  • 1 tsp ginger, finely grated
  • 1 pinch salt
  • Chicken and prawn balls
  • 150 g shelled, raw prawns, cut into pieces
  • 4 sticks lemongrass, core roughly chopped
  • 300 g mince (chicken)
  • 50 g panko breadcrumbs or regular breadcrumbs
  • 1 shallot, finely chopped
  • 0.5 bunch coriander, 1 tbsp of leaves set aside, the rest finely chopped
  • 1 garlic clove, pressed
  • 0.75 tsp salt
  • a little pepper
  • oil for frying

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Instructions

  • 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.
  • Tip:

    Mix the finely chopped coriander stems in with the mince mixture.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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