Green Curry Chicken Meatballs - cooking recipe

Ingredients

500 g ground chicken
1 small onion, grated
1/4 cup green curry paste (Aussies, I like Valcom)
2 tablespoons chopped fresh coriander
1 egg, beaten
1/3 cup dried breadcrumbs
salt and pepper
vegetable oil (for deep frying)

Preparation

In a large bowl, mix all ingredients except oil together using your (clean) hands.
With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
Cook chicken balls 4-5 minutes or until golden and cooked through.
Drain on kitchen paper.
Allow the oil to come back to temperature before continuing with another batch.