Crispy, Sticky, Yummy Bola-Bola

CategoryDifficultyBeginner
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Ingredients
 1 box Fry’s Korma Curry Pieces
 1 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:
 1.50 cups good BBQ sauce
 ½ cup Sweet chilli sauce
 1.50 cups Chutney
 ½ cup Tomato sauce
 ¼ cup Dark soy sauce
 2 tbsp vegetable stock powder
 2 tsp dried Oregano
 1 tsp crushed Garlic
 ½ cup Boiling water
 Ground black pepper and salt to taste
Wilted Pakchoi:
 Baby pakchoi
 Peanut oil
 Rice noodles

Method

1

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 60 Minutes. 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:
2

Throw all ingredients in a pot and gently simmer for 30 Minutes.

Wilted Pakchoi:
3

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

4

Cook the rice noodles as instructed on the packaging.

5

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

Ingredients

Ingredients
 1 box Fry’s Korma Curry Pieces
 1 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:
 1.50 cups good BBQ sauce
 ½ cup Sweet chilli sauce
 1.50 cups Chutney
 ½ cup Tomato sauce
 ¼ cup Dark soy sauce
 2 tbsp vegetable stock powder
 2 tsp dried Oregano
 1 tsp crushed Garlic
 ½ cup Boiling water
 Ground black pepper and salt to taste
Wilted Pakchoi:
 Baby pakchoi
 Peanut oil
 Rice noodles

Directions

1

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 60 Minutes. 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:
2

Throw all ingredients in a pot and gently simmer for 30 Minutes.

Wilted Pakchoi:
3

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

4

Cook the rice noodles as instructed on the packaging.

5

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

Crispy, Sticky, Yummy Bola-Bola

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