Chicken Meatballs


200g chicken meat, minced

150g fish paste


Dipping sauce: 1 tbsp chili garlic sauce; 1 tbsp tomato sauce; 1 tsp prepared mustard; Pinch of sugar


Seasoning: tbsp light soy sauce; tbsp Worcestershire sauce; 1 tsp sesame oil; Dash of pepper; salt and sugar to taste; 1 tbsp chopped spring onions; 1 tbsp chopped coriander leaves; cup day-old breadcrumbs, diced; 1 lightly beaten egg



Combine chicken meat, fish paste and seasoning ingredients in a mixing bowl. Mix well, then shape with a big tablespoon of the mixture into a ball. Chill the balls mixture in the refrigerator for 30 to 35 minutes. Arrange the meatballs on a lightly greased tray and steam for 6-7 minutes. Remove and drain off excess liquid. Wipe dry with absorbent kitchen paper. Heat enough oil for deep-frying in a wok. Deep-fry the meatballs until well browned. Drain on absorbent kitchen paper. Combine all the dipping sauce ingredients in a small bowl. Serve the meatballs with the dipping sauce.

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