THAI CHICKEN BALLS

Makes about 40INGREDIENTS50 gms rice kilo chicken mince4 cloves garlic finely chopped1 tbspn chopped fresh ginger1 red chilli seeded and finely chopped1 egg, beaten lightly2 shallots finely chopped1/3 cup fresh coriander leaves chopped1/3 cup plain flour1/3 cup water chestnuts finely choppedVegetable/ canola oil for deep fryingMETHODCook rice in boiling water and drain. Combine mince, garlic, ginger, chilli, egg, shallots,coriander flour and water chestnuts in a bowl. Mix in the rice and season withsalt. Cook a little of the mixture in a pan to see if it needs anything added. Roll mixtureinto balls and place on a plate. Refrigerate for 30 minutes. fill a pot with oiland allow to get hot. Carefully put balls into oil , dont over crowd pot. Cook for 2-3minutes, drain on greaseproof paper and cook remaining balls. Nice served withsweet chilli sauce.TIP: Chicken balls will freeze for 2 months. Heat in oven on a greased tray or microwaveon a plate.