Fragrant Thai fish balls with tamari dipping sauce

Total time 1 h 30 mins

Skewered fish balls can be found at any Thai market and are a delicious street food snack when grilled, boiled or baked. Thanks to Kikkoman Gluten-free Soy Sauce, the recipe is gluten-free.

Ingredients

10 portion(s)

Fish balls:

1 kg

white fish fillets, no bones and skin

500 g

raw prawns, no shells and tails

150 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

100 g

fresh coriander

100 g

spring onion

50 g

ginger

1 tbsp

garlic puree

egg

Zest and juice of 1 orange

120 g

potato starch

100 g

rice flour

2 tbsp

sesame oil

2 tbsp

sugar

Dressing:

500 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

50 g

fresh coriander

70 ml

rice vinegar

50 ml

water

1 tsp

ginger, freshly grated

1 tsp

garlic, freshly crushed

2 tbsp

sugar

10 g

orange zest, grated

chilli pepper

2 tsp

sesame seeds to garnish

Preparation

Fish balls: Chop fish and prawns in a food processor. Add minced herbs, spring onion, ginger, garlic and egg and mix, then stir in potato starch, rice flour and remaining ingredients. Leave in the fridge for at least 1 hour. Form balls from the fish mixture and blanch in boiling water for 1-2 minutes. Put balls on skewers, brush with Kikkoman Gluten-free Soy Sauce and sprinkle with sesame seeds, then fry on all sides in a pan or on the grill.

Dressing: Mix vinegar, Kikkoman Gluten-free Soy Sauce, sugar and orange zest, then add garlic, ginger, chilli, water and herbs. Mix well and season to taste.

Recipe-ID: F1012

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