Chicken Noodle and Crispy Sesame Chicken Meatballs



Serves two making 14 balls


Ingredients 

4 Chicken Thighs or 300g chicken mince 

1/2 white onion, finely diced

2 teaspoons fresh ginger, grated 

1 long fresh red chilli, seeded, finely diced

1 tablespoon chopped fresh kaffir lime leaves

1 teaspoon fresh turmeric, finely diced  

2 garlic cloves, finely diced

1 tablespoon crunchy peanut butter

2 tablespoon coconut flour

1 egg beaten

1/2 cup sesame seeds

500mls of non flavoured oil for deep frying.


Stock

1.5L (6 cups) water 

2 tablespoons chicken style stock powder 

1 stem lemon grass, cut into 4cm lengths, bruised 

2 kaffir lime leaves sliced

1 teaspoon fish sauce 

1 tablespoon fresh lime juice 

1 tablespoon hot chilli jam

1 teaspoon ginger powder

1/4 teaspoon turmeric powder

1 teaspoon caster sugar 

1 teaspoon soy sauce


Note: the quantities of ingredients for the stock could and should be adjusted to taste. The stock should have a sweet/sour/salty/hot balance, this will differ with the ingredients you add. Taste continuously and add in very small amounts of extra ingredients to balance. If you don’t have chilli jam add 1 chilli de seeded and sliced.


300g carrots, trimmed, peeled and cut into batons 

125g rice vermicelli noodles 


To serve

Sliced fresh red chilli, 

2 kaffir lime leaves


Let’s get Cooking 


Firstly make your stock. You want the stock to develop the flavours whilst you are making the balls. Combine all stock ingredients other than the noodles. Bring to boil and then remove from heat so flavours develop. 


The finer you dice the ingredients for the meatballs the better but what you don’t want is a paste. They still need to have texture. Combine all ingredients for the meatballs other than the sesame seeds. Mix the ingredients really well. Roll into balls this quantity should make 14. Roll them in sesame seeds and set aside.


In a small deep sided saucepan bring the oil to 169deg (my small pot fits four balls at a time) fry the balls in batches and drain them on paper towel. Watch them carefully as you don’t want the sesame seeds to burn. I use a spoon to carefully roll the balls in the oil whilst cooking. approx 5 minutes. Once all cooked set aside.


Bring stock to boil once again and add noodles. Cook as per packet instructions. Serve the noodle soup in bowls and add the chicken meatballs. Serve with extra kaffir lime leaves and a sprinkle of chilli.


Enjoy!


If you make this recipe let me know your thoughts. I love to read your comments and will answer any questions you have. Cheers Karen.



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