Balls? Everyone loves them! You can make them with beef, lamb, chicken, shrimp, etc. Here, I propose a mixture of tofu and chicken with a delicious coconut milk sauce. Two different cooking methods were used: one in the pan and the other in the air-fryer. It’s up to you to decide which one you like best!
Prep Time: 20 minutes
Cooking Time: 20 minutes
Difficulty: easy
Yield: 4 persons (24 balls)
For the sauce
For the balls
Start by preparing the sauce: in a bowl, dissolve the cornstarch in the coconut milk.
In a small saucepan over medium-high heat, soften ginger and garlic with curry powder and sambal oelek in oil. Add coconut milk mixture and broth. Bring to a boil and simmer for 5 minutes. Add lime juice. Season with salt and pepper. Set aside.
Prepare the balls: in a food processor, finely chop the green onions. Add the tofu and chop until it is the size of peas. Add the rest of the ingredients, except for the oil, and blend for a few seconds to obtain a smooth texture.
With lightly oiled hands, shape each ball with 2 tbsp of the mixture and place on a plate.
In a large non-stick skillet over medium-high heat, cook balls in oil until golden, about 3 minutes per side.
Pour the sauce over the balls and simmer for 3 minutes. Serve with basmati rice.
If you prefer air-frying, first preheat to 400°F (200°C). Spray the balls with olive oil and cook for 15 minutes.
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