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Asian Spiced Chicken Balls


Makes 12 balls


These moist chicken balls are just perfect for grilling and will make a tasty new addition to any BBQ or alternatively along side a delicious egg fried cauliflower rice for a low carb dinner.


Method:


  1. In your food processor add the chicken, egg, garlic, onion, ginger and lemon grass paste, 1 teaspoon of turmeric, cayenne, black pepper and bread crumbs.
  2. Pulse this mixture until it forms a mostly smooth paste.
  3. Line a baking sheet with parchment paper.
  4. Wet your hands with water, scoop out the mixture and make ping pong size balls.
  5. Place the balls onto the lined tray and refrigerate for 30 minutes.
  6. Bring a pot of water with a teaspoon of turmeric to boil.
  7. Get your balls out of the fridge.
  8. They may have flattened slightly so just roll them into a ball shape once more.
  9. Put them into the boiling water in small batches.
  10. After about 5 minutes they will float to the top, this is when they are ready.
  11. Using a slotted spoon, remove the balls and leave them to drain on paper towels while you cook the rest.
  12. Brush the balls with the baste.
  13. I now like to skewer the balls, 3 at a time.
  14. Heat a grill pan to medium high with a enough olive oil to just coat the pan to prevent sticking.
  15. Fry the balls, turning them every minute to evenly cook them and get nice grill lines.
  16. Serve with a delicious egg fried cauliflower rice.


You will need:


2 large diced chicken breast

2 minced cloves of garlic

2 tablespoons of lemon grass paste

1 tablespoon of ginger paste

½ cup of breadcrumbs (I use Gluten-free)

2 teaspoons of cayenne pepper

2 teaspoons of turmeric

½ teaspoon of black pepper

1 egg

2 diced spring onions

For the baste:

1 tablespoon of apple cider vinegar

1 tablespoon of olive oil

1 teaspoon of ginger paste

1 teaspoon of cayenne pepper

Asian Spiced Chicken Balls