Archive for » December 11th, 2007«
This is one of my sisters favourites, made this as one of the dishes for my sisters birthday the other night, she absolutely loves these. This is a great party food, or a Sunday snack food when your chilling out watching your team play. It is also a good recipe, as this can be made ahead of time and just reheated in the microwave before serving.
Ingredients
1kg Chicken mince
2 Cups breadcrumbs (I use Japanese panko flakes, since finding these a couple of years ago I have never gone back, I think they are great, but regular breadcrumbs are fine.)
2 Cloves garlic,crushed
1 Small brown onion, finely chopped
80ml Hoisin sauce
1 Tablespoon soy sauce
2 Teaspoons ginger, finely grated
1/2 teaspoon sesame oil
1/2 teaspoon five spice powder
1 Egg
3 Tablespoons peanut oil
Dipping Sauce
1/2 Cup sweet chili sauce
2 Tablespoons white wine vinegar
2 Tablespoons coriander, finely chopped
Method
1. Preheat oven to 180c.
2. Combine chicken, breadcrumbs, onion, garlic, hoisin and soy sauces, ginger, sesame oil, five spice and egg in a bowl. Shape into balls, by rolling mixture between your hands.
3. Heat the oil in a large frying pan, cook chicken balls in batches, until browned all over (shake pan from time to time, to keep the round shape.)
4. Transfer chicken balls to an oven proof dish, bake in the oven for 15-20 minutes or until cooked through, serve with dipping sauce.
Dipping sauce
1. Combine all the ingredients in a bowl, mix well and pour into a serving bowl.
All photo’s taken by me unless otherwise stated.
Here is another of the dishes I made for my sisters birthday over the weekend, thank goodness three of them had already been posted or I would have had so many to catch up on. As it was her night, except for the ostrich with a truffle sauce (made for my brother.) all the recipes were geared for her.Although I said yesterday she did try oysters for the first time and loved them and this was her first time trying Ostrich and she loved that too. The recipe I am about to post after this one for hoisin chicken balls she absolutely loves as well.
Ingredients
350g Crab meat (I use fresh, I love the taste and prefer it, but canned would be fine.)
550g Uncooked prawns, shelled, deveined
11/2-2 Tablespoons Thai red curry (I use Thai kitchen brand.)
3 Green onions, chopped coarsely
2 Tablespoons fresh coriander, finely chopped
2 Teaspoons lemon grass, finely chopped
1 egg
2 Tablespoons peanut oil
Chili dipping sauce
2 Tablespoon lime juice
2 Teaspoons fish sauce
2 Teaspoons sugar
1/2 Cup sweet chili sauce (I use Thai kitchen brand again.)
Method
1. Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
2. Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
Serve crab cakes with dipping sauce.
For the dipping sauce
1. Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.
All photo’s taken by me unless otherwise stated.
