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Categories:
onion birds-eye chilies Bread ginger garlic crawfish tails egg cilantro green onions red chili powder salt breadcrumbs cilantro leaf coconut birds-eye chilies garlic lime salt sugar
Viewed: 39 - Published at: 5 years agoIngredients
- 1 onion, peeled and quartered
- 2 bird's-eye chilies, green, stemmed and seeded
- 4 slices stale bread (or up to 1/4 cup bread crumbs) (optional)
- 1 teaspoon ginger, grated fresh (or more to taste)
- 1 teaspoon garlic, finely minced
- 2 lbs crawfish tails, peeled with juice
- 1 egg, beaten
- 3 tablespoons cilantro, tightly packed, chopped
- 3 tablespoons green onions, chopped
- 1 teaspoon red chili powder, hot
- salt, to taste (about 1 teaspoon)
- breadcrumbs, for coating
- 1 cup cilantro leaf, tightly packed
- 12 cup coconut, grated
- 2 bird's-eye chilies, green
- 6 garlic cloves
- 1 -2 lime, juiced
- salt, to taste
- sugar, to taste
Method
- 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.
