SPICY THAI BITES
Make and share this Spicy Thai Bites recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 15m
Yield 16 balls
Number Of Ingredients 11
Steps:
- Place all the ingredients in a large bowl and mix together. Divide the mixture into 16 golf ball sized portions.
- Put some oil in a non-stick frying pan and fry the bites for 5-6 minutes, turning frequently, until golden brown all over.
- Serve with a dip of natural yoghurt and chopped chives.
Nutrition Facts : Calories 83.3, Fat 6.1, SaturatedFat 2.2, Cholesterol 20.4, Sodium 168, Carbohydrate 1.8, Fiber 0.3, Sugar 0.7, Protein 5.2
THAI CRAB BITES WITH SPICY CURRY DIP
The dip has a fragrant creamy coconut flavor that is nicely spicy, with hints of lemongrass. Serve this with wedges of lime for the best effect.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 50m
Yield 20 appetizers
Number Of Ingredients 13
Steps:
- Mix crab meat with lemongrass, chilies, cilantro, and egg yolk, mixing well.
- Mix the half and half with cornstarch and heat, stirring, until thickened, and mix into crab meat mixture.
- Shape the crab into about 20 meatballs, squeezing to get out excess liquid and retain the best shape; place on plate and refrigerate 1/2 hour to firm up (you can do this up to 12 hours in advance).
- To make the dip, heat the sesame oil in a saucepan, add the green onion, then the curry paste; stir fry for a minute or so before adding the coconut milk.
- Bring the sauce to a boil and simmer for 20 minutes or until it reduces about 1/2 and gets fairly thick.
- Stir in the soy sauce, then set aside to cool.
- Heat deep-fryer to 350 degrees and cook crab bites in batches, about 3-4 minutes or until nicely browned, then drain on paper toweling.
- Serve warm with the curry dip.
- The crab bites can be made in advance, and reheated in the oven at 400 degrees F for 10 minutes.
Nutrition Facts : Calories 75.6, Fat 5.7, SaturatedFat 4.3, Cholesterol 19.5, Sodium 244.6, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 5
THAI CHICKEN BITES WITH DIPPING SAUCE
Let guests do the skewering by serving these chicken chunks with toothpicks.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes Asian Thai
Yield 50
Number Of Ingredients 14
Steps:
- Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
- Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
- Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
- To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.
Nutrition Facts : Calories 28.7 calories, Carbohydrate 0.8 g, Cholesterol 5.5 mg, Fat 1.7 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 59.4 mg, Sugar 0.2 g
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