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RECIPE: “Crispy, Sticky, Yummy Bola- Bola”

14 October 2014

Serves 4
Cooking time 20 minutes
Preparation time 60 minutes
Vegan

Crispy Bola bola Smaller res

INGREDIENTS:

1 box Fry’s Chicken-Style Chunks
½ cup dried Bread crumbs
½ tsp No Egg (or any egg replacer)
1 tbsp. Parsley, finely chopped
3 Spring onions
1 tbsp. Cashew nuts, ground and soaked
1 tbsp. Carrot, finely grated
½ tsp fresh Lemon juice
Ground black pepper

Off the shelf sticky sauce:

1.5 cups good BBQ sauce
½ cup Sweet chilli sauce
1.5 cups Chutney
½ cup Tomato sauce
¼ cup Dark soy sauce
2 tbsp. vegetable stock powder

METHOD:

Place all ingredients in a food processor and blend until smooth. Transfer mixture into a bowl. Wet hands and begin rolling mixture into balls. Cover the balls and place in the fridge for 1 hour. Deep fry the balls until brown and crispy, (the oil must be deep enough for the balls to be immersed in the oil). Drain and toss with a warm sticky sauce and serve immediately.

Off the shelf sticky sauce:

Throw all ingredients in a pot and gently simmer for half an hour.

Wilted Pak Choi:

Use baby Pak Choi, wash and trim. Heat a little peanut oil in a small frying pan. Gently heat the Pak Choi until just soft.

Cook the rice noodles as instructed on the packaging.

Serve each portion in a small bowl. Place drained noodles in a bowl and top with Pak Choi. Add the warm sticky balls, top with sauce and sprinkle with thinly sliced spring onion.

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Thank you to Fry’s Family Food for providing YAA followers with our range of monthly recipes!