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These Thai-style crispy wheat balls are crunchy on the outside and tender and fragrant inside They make an irresistible appetizer or snack loaded with bold flavors and an uplifting twist on classic meatless recipes
I first whipped these up for a casual movie night and everyone begged for the recipe before the credits even rolled They have been my go to for gatherings ever since
Ingredients
- Precooked wheat: This forms the hearty base and gives the balls their chewy satisfying texture Look for a firm precooked type like Ebly cooked al dente and completely cooled so the balls hold together well
- Eggs: Essential for holding the mixture together Use the freshest eggs you can find for the easiest mixing
- Garlic: Freshly grated garlic brings sharpness and depth so choose firm unbruised bulbs
- Onion: A small onion chopped extra fine adds both moisture and subtle flavor Opt for a sweet or yellow variety for the best result
- Soy sauce: Gives salty savory power Go for natural brewed brands for fullest taste
- Thai red curry paste: Packs in bold flavor and a little heat Look for a paste with real lemongrass galangal and kaffir lime
- Fresh ginger: Intensifies fragrance and brightness Peel and microplane for fine texture
- Fresh cilantro: Chopped for garden freshness and a pop of green Only use bright perky leaves
- Breadcrumbs: Adds binding and crunch Use extra if the mix is too wet Standard white or panko can be used
- Salt and pepper: Balances the flavors Always add a pinch then adjust to taste
- For the coating: All purpose flour dries the surface for the egg bath one more fresh egg gives sticking power and panko or classic breadcrumbs ensure maximally crisp crusts
- Vegetable oil: Neutral and high smoke point is best for frying Use sunflower canola or peanut oil for the lightest flavor
Step-by-Step Instructions
- Prepare the Mixture:
- In a spacious mixing bowl combine cooled precooked wheat eggs grated garlic finely chopped onion fresh ginger Thai curry paste soy sauce and cilantro Mix by hand until everything is combined and the mixture is sticky and forms a dough If it seems too loose sprinkle in extra breadcrumbs a tablespoon at a time until it holds shape Lightly season with salt and pepper tasting as you go for balance
- Shape the Balls:
- Scoop out portions about the size of a walnut and roll firmly between your palms to create uniform balls Set them on a plate and chill in the refrigerator for at least fifteen minutes so they firm up and are easier to handle
- Bread the Balls:
- One by one roll each ball first in a shallow bowl of all purpose flour dusting off excess then dip into beaten egg then finally roll in breadcrumbs or panko pressing lightly so each ball is evenly coated Set aside while you finish them all
- Fry to Crisp Perfection:
- Pour enough oil into a large skillet to coat the bottom and warm over medium heat When a breadcrumb dropped in sizzles add the balls in a single layer Cook each side for about three or four minutes turning gently so all sides become golden brown and crispy Transfer to a plate lined with paper towels to absorb any excess oil
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I love how the bright bite of fresh ginger makes each mouthful sing It reminds me of cooking at my aunt’s house where the kitchen always smelled like toasted spices and fresh herbs These balls always bring those childhood vibes back
Storage Tips
Store any leftover wheat balls in an airtight container in the fridge for up to three days They reheat beautifully in a hot oven at two hundred degrees celsius for about six minutes which restores their crisp shell without drying them out Freeze them raw or fried by spreading on a tray until solid then storing in ziptop bags Cook frozen balls straight from the freezer adding an extra minute or two to the frying time
Ingredient Substitutions
If you cannot find precooked wheat use pearled barley or brown rice as a sturdy base For a gluten free version swap wheat and breadcrumbs for cooked millet or quinoa and gluten free breading Coconut aminos stand in for soy sauce if desired and parsley can sub for cilantro if you prefer a milder herb Fresh basil adds another bright note
Serving Suggestions
Pile these wheat balls on a platter with a sprinkle of extra cilantro They always disappear at parties with a side of sweet chili sauce or peanut dip For a more filling meal try them in lettuce wraps drizzled with lime juice and topped with slaw They make a great lunch paired with jasmine rice and steamed greens
Cultural Context
Boulettes in French style cooking are usually made with meat but here precooked wheat takes the lead for a lighter plant focused version The addition of Thai red curry paste ginger and cilantro dresses up a familiar European form with Southeast Asian vibrance making these a hit with fans of all cuisines
Recipe FAQs
- → Quelle texture ont ces boulettes une fois cuites ?
Leur extérieur est bien croustillant grâce à la panure, alors que l’intérieur reste fondant et parfumé.
- → Comment obtenir la bonne consistance pour former les boulettes ?
Ajoutez la chapelure progressivement jusqu’à ce que la pâte soit homogène et malléable.
- → Peut-on cuire ces boulettes autrement qu’à la poêle ?
Oui, elles peuvent aussi être dorées à la friteuse pour un résultat encore plus croquant.
- → Peut-on adapter la recette pour un régime végétarien ?
Remplacez les œufs par un liant végétal comme la purée de pomme de terre ou un substitut végétalien.
- → Quels accompagnements conviennent à ces boulettes ?
Elles se marient parfaitement avec des sauces thaï, une salade croquante ou du riz parfumé.