This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.

This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.

Ingredients

500g Ground chicken
1 Small onion, grated
1/4 Cup green curry paste (Aussies, I like Valcom)
2 Tablespoons chopped fresh coriander
1 Egg, beaten
1/3 Cup dried breadcrumb
Salt and pepper
Vegetable oil (for deep frying)

Method

1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

4. Cook chicken balls 4-5 minutes or until golden and cooked through.

5. Drain on kitchen paper.

6. Allow the oil to come back to temperature before continuing with another batch.

I served mine with a homemade chili dipping sauce.

All photos taken by me unless otherwise stated.