Click on the image, above to submit to Pinterest.
Chicken and Prawn Koftas
Chicken and Prawn Koftas is a modern British fusion recipe for Asian-style barbecued meatballs cooked on a skewer that adds prawns (shrimp) to the basic minced (ground) chicken mixture. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken and Prawn Koftas.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Spice RecipesChicken RecipesFusion RecipesBritish Recipes
This is a South Asian style meatball cooked on a skewer that adds prawns (shrimp) to the basic minced (ground) chicken mixture. The prawns yield a pleasant sweetness, juiciness and saltiness. These are best served in a soft flatbread with an Asian-style slaw or salad. The meatballs can be made up to 24 hours ahead and stored in the refrigerator.
Ingredients:
250g (9 oz) chicken mince, ideally about 6% fat
1 Small bunch spring onions, sliced
1 heaped tsp finely chopped green chilli
2 tbsp ginger paste
1 tbsp garlic paste
1½ tsp garam masala
2 tsp amchoor (dried mango powder)
1 tsp ground coriander
1 tsp ground cumin
1½ tsp sea salt
2 small pinches chopped coriander leaves
400g (14 oz) raw, peeled and deveined tiger prawns, roughly chopped
50ml (1/5 cup) vegetable oil
Method:
Combine the chicken, spring onions, chilli, ginger and garlic pastes in a food processor. Add all the dried spices, salt, fresh coriander and prawns. Pulse a few times to bring all the ingredients together.
Oil your hands using a little of the vegetable oil, then roll the mixture into balls and thread onto metal skewers (or shape into burger patties). Cook over a high heat, under a hot grill (broiler) or on a hot braai (barbecue) for 10-15 minutes.
Serve in fresh flatbreads with an Asian-style slaw or salad.
