Thai-style crab balls

2017-02-16 06:01
Serving suggestion.PHOTO: sourced

Serving suggestion.PHOTO: sourced

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Ingredients (Serves: 4)

• 1 box semi-thawed SPAR crab flavoured sticks

• 30 ml fish sauce

• 10 ml garlic and ginger fresh mix

• 30 ml green curry paste

• 15 ml SPAR lemon juice

• 1/2 small bunch fresh dhania, finely chopped

• 1 large egg

Sauce

• 250 ml vegetable stock (use ½ stock cube)

• 30 ml green curry paste

• 15 ml SPAR lemon juice

• 250 ml SPAR lite coconut milk

• ½ small bunch fresh dhania, finely chopped

Method

• Combine all the ingredients in a food processor and chop until an even paste forms.

• Roll level tablespoons into balls and chill in a single layer on a tray for 30 minutes to firm up.

• Bring the stock to boil in shallow pan. Add balls, simmer, for 2 minutes, gently shaking the pan to move them around in the stock.

• Gently remove with a slotted spoon and transfer into individual serving bowls immediately. Keep warm.

• For the sauce, pour off the stock and in the same pan, cook the curry paste in until fragrant. Add the coconut milk, lemon juice and dhania. Pour this sauce over the warm fish ball portions, and serve.

Hints and tips

Substitute crab sticks for 750 g skinless hake portions.

Typical Nutritional Information (ready-to-eat) per 100g per Serving (235g)

Energy (kJ) 274 643.9

Total protein (g) 2.7 6.3

Carbohydrate (g) 6.7 15.7

Total fat (g) 2.5 5.9

of which: Saturated fat (g) 1.73 4.07

Trans fat (g) 0 0

Mono-unsaturated fat (g) 0.24 0.56

Polyunsaturated fat (g) 0.1 0.24

Cholesterol (mg) 24 56.4

Dietary fibre (g) 0.3 0.7

Total Sodium (mg) 523 1229

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