Ingredients
- 1 box Fry’s Chicken-style Chunks
- 1/2 cup dried Bread crumbs
- 1/2 tsp No Egg (or any egg replacer)
- 1bsp Parsley, fined chopped
- 3 Spring onions
- 1 tbsp Cashew nuts, ground and soaked
- 1 tbsp Carrot, finely grated
- 1/2 tsp fresh Lemon juice
- Ground black pepper
Off the shelf sticky sauce:
- 1 1/2 cups good BBQ sauce
- 1/2 cup Sweet chilli sauce
- 1 1/2 cups Chutney
- 1/2 cup Tomato sauce
- 1/4 cup Dark soy sauce
- 2 tbsp vegetable stock powder
- 2 tsp dried Oregano
- 1 tsp crushed Garlic
- 1/2 cup Boiling water
- Ground black pepper and salt to taste
Wilted Pakchoi:
- Baby pakchoi
- Peanut oil
Rice noodles
Method
- Place all ingredients in a food processor and blend until smooth. Transfer mixture into a bowl. Wet hands and begin rolling mixture into balls. Cover the balls and place in the fridge for 1 hour.
- Deep fry the balls until brown and crispy (the oil must be deep enough for the balls to be immersed in the oil). Drain and toss with a warm sticky sauce and serve immediately.
- Off the shelf sticky sauce:
- Throw all ingredients in a pot and gently simmer for half an hour.
Wilted Pakchoi:
- Use baby pakchoi, wash and trim. Heat a little peanut oil in a small frying pan. Gently heat the pakchoi until just soft.
- Cook the rice noodles as instructed on the packaging.
To serve:
- Each portion is served in a small bowl. Place drained noodles in a bowl and top with pakchoi. Add the warm sticky balls, top with sauce and sprinkle with thinly sliced onion. Enjoy!
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