John Myers
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Asian Chicken Meatballs with Dip Sauce
The perfect asian chicken meatballs with dip sauce recipe with a picture and simple step-by-step instructions.
meatballs
- 500 g Ground chicken
- 60 g Rice noodles
- 3 Pc. Clove of garlic
- 2 Pc. Fresh shallots
- 1 tsp Ginger powder
- 1 tsp Ground coriander
- 0,5 tsp Ground cumin
- 1 tbsp Chervil fresh
- 2 Pc. Chilli pepper
- Salt
The dip
- 0,5 dl Sweet chili sauce
- 0,5 dl Soy sauce
- 0,5 Pc. Lime
- 1 shot Rice wine
- 1 shot Rice vinegar
The balls
- Pour hot water over the Indonesian “Miehoen” rice noodles and let them steep for about 5-6 minutes, then strain and cut into 1 cm long pieces.
- Finely chop shallots, garlic and chilli (preferably a red and yellow Thai or Dutch chilli pepper).
- Mix all ingredients, season with about 1 tablespoon of salt and / or fish sauce, mix everything well and then place in the refrigerator for 30 minutes.
- Remove the seasoned meat mixture from the refrigerator, form balls 2-3 cm in diameter and turn in flour.
- Heat peanut or other vegetable oil in a pan and fry the balls until golden brown on all sides.
The dip
- Mix the ingredients of the dip, squeeze in the lime juice and refrigerate until ready to use. The best thing to do is to prepare the dip the day before so that it can flow through and becomes tastier.
tip
- If you enjoy the meatballs as a starter, snack or small canapés with dip, you should use salt sparingly as the dip is salty.
- As a children’s dish, I prepare the balls without chili.
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