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Chicken and prawn balls with kumquat sauce
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 36
  • Fat about 1g
  • Carbohydrates about 3g
  • Protein about 3g
This is needed
This is needed for 30 piece
Kumquat sauce
  • 0.5 tbsp sesame oil
  • 1 shallot, finely chopped
  • 150 g kumquats, rinsed with hot water, sliced
  • 0.5 red chilli, deseeded, cut into thin rings
  • 1 tbsp liquid honey
  • 3 tbsp water
  • 1 tsp ginger, finely grated
  • 1 pinch salt
Chicken and prawn balls
  • 150 g shelled, raw prawns, cut into pieces
  • 4 sticks lemongrass, core roughly chopped
  • 300 g mince (chicken)
  • 50 g panko breadcrumbs or regular breadcrumbs
  • 1 shallot, finely chopped
  • 0.5 bunch coriander, 1 tbsp of leaves set aside, the rest finely chopped
  • 1 garlic clove, pressed
  • 0.75 tsp salt
  • a little pepper
  • oil for frying
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And that's how it's done
And that's how it's done
Kumquat sauce
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.