Heat the oil in a pan. Sauté the shallot for approx. 3 mins. Add the kumquats, chilli and ginger, cook briefly. Add the honey, water and salt, reduce for approx. 10 mins.
Chicken and prawn balls
Puree the prawns and lemongrass in a food processor until smooth, mix with the mince and all the other ingredients up to and including the pepper. Knead the mince by hand until the ingredients form a compact mass. Shape the mixture into 30 balls, then chill for approx. 30 mins. Heat a dash of oil in a non-stick frying pan. Fry the balls in batches for approx. 8 mins. all over. Serve with the kumquat sauce and reserved coriander leaves.