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Steamed Thai Chicken Balls.
By Sonya01 on August 29, 2007
Photo by Peter J
1 Reviews
- Prep Time: 5 mins
- Total Time: 20 mins
- Serves: 4, Yield: 24 balls
Photo by Peter J
About This Recipe
"Aust Weight Watchers 5 1/2 points (6 chicken balls per serve)"
Ingredients
- 1 egg, lightly beaten
- 450 g ground chicken
- 1 cup dried breadcrumbs
- 2 teaspoons ginger, minced
- 1 teaspoon lemongrass, minced
- 3 tablespoons fresh coriander, chopped
- 1/3 cup Thai fish sauce
- 1 tablespoon lime juice
- 1/2 teaspoon garlic, minced
- 2 hot red chili peppers, sliced
- 1 teaspoon sugar
chicken balls
dipping sauce
Directions
- Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
- In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
- Mix well using your hands.
- Form spoonfuls of the mixture into 24 balls.
- Place in the steamer, cover and cook for 10 mins or until cooked though.
- While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
- Place in small bowls for dipping.
- Remove the balls from the steamer and serve accompanied by the dipping sauce.
- Enjoy.
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Steamed Thai Chicken Balls. (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (204 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 285.5
- Calories from Fat 56
- 19%
- Amount Per Serving
- %
- Total Fat 6.3g
- 9%
- Saturated Fat 1.6g
- 8%
- Cholesterol 131.6mg
- 43%
- Sugars 4.9 g
- Sodium 2155.5mg
- 89%
- Total Carbohydrate 24.6g
- 8%
- Dietary Fiber 1.7g
- 6%
- Sugars 4.9 g
- 19%
- Protein 31.0g
- 62%
Reviews
-
"Great blend of flavours and so quick to prepare! I used fresh lemongrass which was really worthwhile and cooked in a bamboo steamer which is great for these sort of dishes to prevent sticking. I used a hot chili for the dipping sauce which I loved, but for a family meal you could always make a second milder tomato based dipping sauce as well."
By Peter J on August 31, 2007 | 472043
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