Boulettes de Blé Panées Thaïlandaise (Printable Version)
Croustillantes bouchées de blé, relevées d'épices thaï et de coriandre pour un cœur fondant.
# What You'll Need:
→ Base
01 -
150 g precooked wheat grains (Ebly type), cooked and cooled
02 -
2 eggs
03 -
1 garlic clove, grated
04 -
1 small onion, finely chopped
05 -
1 tablespoon soy sauce
06 -
1 teaspoon Thai red curry paste
07 -
1 teaspoon fresh ginger, grated
08 -
1 tablespoon fresh coriander, finely chopped
09 -
2 tablespoons breadcrumbs, plus extra if needed
10 -
Salt and pepper, to taste
→ Panure
11 -
Wheat flour, as needed for coating
12 -
1 egg, beaten
13 -
Panko breadcrumbs or classic breadcrumbs, as needed
→ Frying
14 -
Vegetable oil, for shallow frying
# Steps To Follow:
01 -
In a mixing bowl, combine the cooked wheat, eggs, grated garlic, chopped onion, grated ginger, Thai red curry paste, soy sauce, fresh coriander, and breadcrumbs. Season with salt and pepper, then mix thoroughly until a cohesive, malleable mixture forms. Add additional breadcrumbs if the mixture is too moist.
02 -
With moistened hands, shape the mixture into balls about the size of a walnut. Place the formed balls on a tray and refrigerate for 15 minutes to firm up.
03 -
Dredge each ball successively in flour, then dip in the beaten egg, and finally roll in breadcrumbs to ensure an even coating.
04 -
Heat a layer of vegetable oil in a sauté pan over medium heat. Fry the coated balls for 3–4 minutes per side until deeply golden and crisp. Drain on paper towels immediately after frying.
# Notes and Tips:
01 -
For best results, ensure the mixture is well chilled before frying to maintain structure.