Chicken meatballs with lime leaf, cardamom & coconut dipping sauce

Name: Chicken meatballs with lime leaf, cardamom & coconut dipping sauce
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Indonesian
Ingredients: 25 g/1 oz/¼ cup cornflour (cornstarch); 25 g/1 oz/¼ cup cornflour (cornstarch); 150-185 ml/5-6 fl oz/scant ⅔-¾ cup cold sparkling water; 6 skinless chicken thighs; 500 ml/17 fl oz/2 cups Chicken Stock; 2 tbsp chopped spring onions (scallions); 2 tbsp chopped spring onions (scallions); 2 tbsp olive oil; 1 tsp peeled and grated root ginger; 375 ml/13 fl oz/1½ cups coconut cream; 100 g/3½ oz/heaped ¾ cup self-raising flour; 2 tsp caster sugar; 1 black cardamom pod, crushed to a powder; 2 kaffir lime leaves, finely chopped; 100 g/3½ oz/scant ⅔ cup unsalted shelled roasted peanuts; 1 tsp ground cumin; 5 garlic cloves, finely chopped; 2 tbsp sesame oil; 1 tsp finely chopped lemongrass stalk; 2 red chillies, deseeded and chopped; 500 ml/17 fl oz/2 cups groundnut oil, for deep-frying; 1 tbsp Dijon mustard; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

The influence of Indonesian chicken satay was the starting point for this dish, married with the fact that I enjoy deep-fried meat with a simple sauce. You can also serve the sauce with simple chargrilled or barbecued chicken.

Ingredients

2 tbsp olive oil
6 skinless chicken thighs
500 ml/

Asia
Indonesia
Starter
South East Asia

Method

Heat the oil in a large saucepan over a medium heat. Add the chicken and fry for 1-2 minutes on each side until brown. Add the stock and bring to the boil, then turn the heat down to low and simmer for 2 hours until the meat is falling off the bone. Drain and leave to one side to dry.

To make the sauce, heat the sesame oil in a saucepan over a medium heat, add the garlic and chillies, t