Ingredients
- 500g Fresh Turkey Mince
- 40g sesame seedss
- 1 egg, lightly wisked
- 2 tablespoons oyster sauce
- 2 tablespoons kecap manis
- 1⁄4 cup rice flour
- 1⁄4 cup loosely packed fresh Thai basil, finely chopped
- 2 shallots, ends trimmed, finely chopped
- 2 garlic cloves, crushed
- peanut oil, to shallow fry
- sweet chilli sauce, to serve
- plum sauce, to serve
Instructions
Heat a small non-stick frying pan over medium-high heat. Add sesame seeds and cook, stirring, for 1-2 minutes or until toasted. Remove from heat.
Combine the turkey mince, egg, oyster sauce, kecap manis, rice flour, Thai basil, green shallot and garlic in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Use your hands to roll 1 tablespoonful of turkey mixture into a ball. Place on a plate. Repeat to make another 23 balls.
Add enough oil to a large frying pan to reach a depth of 2cm and heat over high heat. Add half the turkey balls and shallow-fry for 4 minutes or until brown and cooked. Transfer to a plate lined with paper towel. Repeat with remaining turkey balls, reheating oil between batches.
Transfer the turkey balls to a serving platter. Sprinkle with sesame seeds and serve with plum or sweet chilli sauce.
