Laotian Fish Balls Recipe

500 g

2 tablespoons

3

1 1/2 teaspoons

4 cloves

3

2 tablespoons

1

2 tablespoons

2 tablespoons

1

White fish fillets

Fish sauce

Red chilies, seeded and finely chopped

Finely chopped lemon grass

Garlic, crushed

Onions, finely chopped

Chopped fresh coriander leaves

Eggs, beaten

Rice flour

Cooking oil for deep frying

Chopped fresh coriander leaves, extra

Lemon, cut into wedges, to serve

• Finely chop the fish fillets.
• Place the fish and the fish sauce in a bowl and mix to combine.
• Add the egg and rice flour and mix until thoroughly combined.
• With the slightly damp hands, make small balls from the mixture, each with a diameter of approximately 3 cm.
• Heat the oil in a deep-sided frying pan or deep fryer.
• Add the fish balls in 2 batches and fry over medium heat until golden.
• Remove from the oil and drain on paper towels.
• Sprinkle the extra coriander over the fish balls and serve immediately with the lemon wedges.