I have a special weakness for whichever dish bears the adjective “Thai”.  I would probably try a stew of frog’s tripes if you told me it was “Thai”…or maybe not, but you know where I’m heading to 

These precious balls would be great as an appetizer, or as a party snack.

Ingredients:

- 350g – 12.35 ounces chicken minced meat

- 120g – 1/2 cup roasted peanuts (I roasted them in a non-stick frying pan without oil), chopped

- 1 tbsp fish sauce

- 50g -  1/4 cup breadcrumbs

- 1 tbsp red Thai curry paste

- 1 tbsp lime juice

- 3 kaffir lime leaves (I used the dried ones, and removed the central nerve of each of them), crushed

- 2 tbsp sweet chili sauce

- 2 tbsp coriander, chopped

- 3 tsp brown sugar

- vegetable oil, to fry

- more Thai sweet chili sauce, to dip

Cooking instructions:

Could not be easier: mix all ingredients but the vegetable oil. Form balls with this mix of the size of large marbles.

Fry the balls in hot oil, until golden. And that is it!!

I served them with Thai chili sauce and accompanied with a salad made of Chinese cabbage, red pepper, cucumber, seasoned with a mix of brown sugar, fish sauce, lime juice, water in more or less equal quantities.

Enjoy!!

A surprising combination isn’t it?

I was skeptic at first, but I’ve made it 3 or 4 times already, which is a record for me.

Ingredients:

- white fish fillets

- grated Parmesan cheese (I used Grana Padano as well, with good results)

- bread crumbs

- cayenne pepper (or any other pepper you like, I like the heat!)

- 2 eggs

- white flour

- salt

Cooking instructions:

Amazingly simple.

On a pie plate combine bread crumbs and the grated cheese. The original recipe said 1/3 cheese for 1 portion bread crumbs, but I personally like to increase the proportion of cheese to 50-50 or more even. Mix well.

On a separate plate pour the flour.

Beat eggs, a pinch of salt and pepper in a third dish.

Take a fillet, coat with flour, then dip in the egg mixture and then coat with the bread crumb mixture. Repeat for each fillet.

Deep fry two fillet a a time. Drain on paper towels.

And voilà, your fish is ready, tender and moist inside, and with a slightly crunchy crust outside.

Fabulous with tomatoes sprinkled with olive oil and salt. Any other salad will do as well…

Enjoy!