Archive for » January 26th, 2009«
Ingredients
600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying
Method
1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
4. Heat the oil in a large frying pan over medium heat.
5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
Serve with the Chilli and Lime Mayonnaise.
All photos taken by me unless otherwise stated.
Ingredients
500g Ground chicken
125g Philadelphia Cream cheese, softened
1 Cup breadcrumbs
1 Medium carrot, grated
1 Medium red onion, finely chopped
2 Tablespoons sweet chili sauce
1 Tablespoon green curry paste
4 Sheets frozen puff pastry
1 Egg, beaten
2 Tablespoons sesame seeds, for sprinkling
Sweet chili sauce, extra, for serving
Method
1. Combine mince, cream cheese, breadcrumbs, carrot, onion, chilli sauce, and curry paste in a medium bowl and mix well.
2. Cut each pastry sheet in half. Spoon 4 tablespoons of mince mixture along one long edge of each pastry sheet. Brush the opposite edge with egg and fold pastry over to enclose filling. Lightly press edges together to seal. Brush with egg and sprinkle with sesame seeds.
3. Trim each end and cut into rolls. Place rolls on greased baking trays.
4. Bake at 200°C for 20 minutes or until mince is cooked and pastry is crisp and golden.
Serve hot with extra sweet chili sauce.
All photos taken by me unless otherwise stated.