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Crawfish balls with cilantro chutney




Source of Recipe


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List of Ingredients





Mint may be substituted for the cilantro.

1 onion, peeled and quartered

2 green bird's-eye chiles, stemmed and seeded

4 slices stale bread (or up to ¼ cup bread crumbs) (optional)

1 teaspoon grated fresh ginger (or more to taste)

1 teaspoon finely minced garlic

2 pounds peeled crawfish tails, with juice

1 egg, beaten

3 tablespoons tightly packed chopped cilantro

3 tablespoons chopped green onion

1 teaspoon hot red chili powder

Salt to taste (about 1 teaspoon)

Bread crumbs for coating

CHUTNEY

1 cup tightly packed cilantro leaves

½ cup grated coconut

2 green bird's-eye chiles

6 cloves garlic

Juice of 1 or 2 limes

Salt and sugar to taste

For crawfish balls: Combine onion, chiles, bread, ginger and garlic in a food processor. Grind until smooth. Add crawfish tails and grind again. In a large mixing bowl, blend egg, cilantro, green onion, chili powder and salt. Add crawfish mixture and blend by hand. Shape into balls the size of walnuts and roll in bread crumbs. Bake 20 minutes at 350 degrees. (Or, flatten balls and fry in butter until crisp and golden brown, or deep-fry in oil.)

To make chutney: Grind to a paste in a food processor cilantro, coconut, chiles and garlic. Add lime juice, sugar and salt to taste. Serve, or refrigerate


Recipe