Well its happened again - nearly four months have streaked by in the blink of an eye and The Food Union has been lonely and neglected! Where did all those months go? To be fair I've been a bit busy with a new cookbook project and quite a few new advertising clients. But no excuses - I must in future be more diligent with the blog and update it regularly. Promise!
Anyways as the months whizzed by the seasons have changed again and summer is almost around the corner. I've been looking through my cookbooks for some super easy, super quick summer style meals, and definitely hit gold with this recipe. It's great as a light summer meal or equally good served as cocktail food. Just skewer the individual balls on cocktail sticks with the chilli dressing - perfect!
ASIAN STYLE PRAWN & CHICKEN MEATBALLS
Recipe by Dixie Elliott - Mindfood
500g raw prawns, peeled and de-veined (approximately 16 prawns)
1 bunch coriander, with roots
500g chicken mince
2 tbsp sweet chilli sauce
1 lemon grass stalk (white part only), finely chopped
2 tbsp lime juice
1 tbsp fish sauce
vegetable oil (for deep-frying)
lime wedges, steamed rice, spring onions, & cucumber salad, to serve
1 small red chilli, chopped
¼ cup chopped coriander leaves
1 tablespoon finely chopped lemon grass stalks
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
To make the dressing, place the chilli, coriander, lemongrass, lime juice, fish sauce and brown sugar in a bowl and stir to combine.
Put prawns in a food processor and pulse until finely chopped. Transfer to a large bowl. Finely chop coriander leaves, roots and 2cm section of stalks. Add coriander, chicken, chilli sauce, lemon grass, lime juice and fish sauce to prawns. Stir until combined. Make meatballs from mixture (1 tbsp each) and put on a large plate.
Preheat oven to 150C. Line a baking tray with baking paper. Heat oil in a small saucepan over medium-high heat. Gently drop 6 meatballs into hot oil and deep-fry for 2 minutes or until golden. Transfer to prepared tray and put in oven to keep warm. Deep-fry remaining meatballs in batches.
Thread meatballs onto skewers and serve with steamed rice garnished with thinly sliced spring onions, chilli dressing and cucmber salad.
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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2014