Thai Fish Balls With Chilli And Lime Mayonnaise Recipes

THAI FISH BALLS WITH CHILLI AND LIME MAYONNAISE

Thai Fish Balls With Chilli and Lime Mayonnaise image

Another great find from Kraft. These make great appetiser's and taste fantastic! I served these at a party and received great comments! You can make the balls bigger if you like, but you will get less servings of course. Next time I might try these by just baking in the oven and not frying.

Provided by Tisme

Categories Tuna

Time 30m

Yield 30 serving(s)

Number Of Ingredients 15

Ingredients

600 g 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
lime wedge, to serve

Steps:

To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
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.
When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
Heat the oil in a large frying pan over medium heat.
Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
Serve with the Chilli and Lime Mayonnaise.

Nutrition Facts : Calories 36, Fat 1.6, SaturatedFat 0.2, Cholesterol 14.4, Sodium 89, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 3.8

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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.
When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.

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