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Number of serving: 4
Preparation time: 25 minutes
Total Cooking time: 10minutes
Ingredient A
500 g (1 lb) white fish fillets, minced with food processor
2 tablespoons fish sauce
3 red chilies, seeded and thinly chopped
1 ½ teaspoons thinly chopped lemon grass (white part only)
5 cloves grated garlic
4 scallions, thinly chopped
2 tablespoons fresh coriander leaves, finely chopped
Ingredient B
1 egg, scrambled
2 tablespoons rice flour
Ingredient C
oil, for deep-frying
1 tablespoons fresh coriander leaves, finely chopped
2 tablespoon lemon juice, as sauce
Method:
Combine the fish and the fish sauce in a bowl. Put in the
ingredient B to mix well. Slightly wet the hands, use the mixture to
make small ball shape (about diameter 2.5cm / 1 inch). Heat the oil to
deep fry, put in the fish balls and cook until turn to gold color,
drain on paper towels. Spread the extra coriander over the fish halls
and serve with lemon juice as sauce.
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