{"id":82,"date":"2011-12-11T05:48:18","date_gmt":"2011-12-11T05:48:18","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/12\/11\/vietnamese-chicken-balls\/"},"modified":"2011-12-11T05:48:18","modified_gmt":"2011-12-11T05:48:18","slug":"vietnamese-chicken-balls","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/asian-recipes\/vietnamese-chicken-balls\/","title":{"rendered":"Vietnamese chicken balls"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>500g Chicken mince (make your own by chopping thigh meat in a food processor)<\/li>\n<li> 3 Cloves garlic, crushed<\/li>\n<li> 3 Shallots, finely chopped<\/li>\n<li> 1 Stalk lemongrass, finely chopped<\/li>\n<li> Few leaves of fresh mint and some fresh coriander, chopped <\/li>\n<li> 1 tbsp Fish sauce<\/li>\n<li> Salt and pepper <\/li>\n<li> Vegetable oil<\/li>\n<li>A large bunch of mint, leaves picked<\/li>\n<li> 2-3 Heads baby cos or little gem lettuce, leaves separated<\/li>\n<li> <\/li>\n<li> Sweet chilli sauce to serve<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>Mix the minced chicken, garlic, shallots, lemongrass, fresh herbs and fish sauce together. Pull a teaspoonful of the mixture off and fry until cooked. Taste and add some salt if necessary. <\/p>\n<p> Shape into about 30 balls. Chill in the fridge for half an hour.<\/p>\n<p> Heat a large frying pan. Add 1 tbsp vegetable oil and fry the balls for about 5 minutes until evenly browned and cooked through. Drain on kitchen paper. Do this in batches so the pan does not become overcrowded, adding more oil if necessary.<\/p>\n<p> Fasten one mint leaf around each chicken ball with a mini-skewer and serve each one in a lettuce leaf cup. Arrange on a large white plate and serve with the sweet chilli sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 500g Chicken mince (make your own by chopping thigh meat in a food processor) 3 Cloves garlic, crushed 3 Shallots, finely chopped 1 Stalk lemongrass, finely chopped Few leaves of fresh mint and some fresh coriander, chopped 1 tbsp Fish sauce Salt and pepper Vegetable oil A large bunch of mint, leaves picked 2-3 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,7,28,35],"tags":[41,45],"class_list":["post-82","post","type-post","status-publish","format-standard","hentry","category-asian-recipes","category-chicken-recipes","category-pork-recipes","category-starter-recipes","tag-asian-recipes","tag-chicken-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/82","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=82"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/82\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}