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Thai Chicken and Pork Balls


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Ingredients

4 portion(s)

Thai Chicken and Pork Balls

  • 100 grams pork mince
  • 300 grams boneless skinless chicken thigh
  • 125g grams breadcrumbs
  • 2 stalks lemongrass, white part only
  • 2 cloves garlic
  • 2 cm ginger, stem
  • 1/2 red onion
  • mint, fresh Vietnamese, small handful
  • fresh coriander, small handful
  • 1 tbsp fish sauce
  • 1 egg white
  • oil, for frying
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Recipe's preparation

  1. 1. Add all ingredients to the thermomix bowl
    2. Turbo 1 sec, 3-4 times. Scraping down as needed.
    3. Repeat until coarse texture achieved.
    4. Form into small balls, refridgerate for an hour to firm up.
    5. Heat oil in a deep pan. Cook till balls till golden.
    6. Keep warm in low oven till ready to serve.
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Tip

These could be steamed in your varoma.
If vietnamese mint cannot be found, garden mint can be used.

Serve with an asian dipping sauce, eg. sweet chilli, red curry sauce


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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