Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4244 / 1014
Fats (g)
64.3
of which saturated (g)
12.4
Carbohydrates (g)
55
of which sugars (g)
24
Fibers (g)
12.8
Proteins (g)
64.8
Salt (g)
3.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make meatballs
Peel and very finely chop the shallots. Peel and grate the garlic and ginger. Place the chickenmince, almondflour, shallots, garlic, ginger, half the soysauce, eggs and misopaste in a large bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs and refrigerate.
Tip!The longer you knead the mince meat mixture, the more tender your meatballs will become. They'll also stick together better!
2 Mix
In a small bowl, combine the mayonnaise, sriracha and a pinch of salt. Set aside. This is your srirachamayonnaise.
3 Prep
Peel and grate the carrots. Slice the snowpeas, lenthways. Slice the redcabbage and springonion as finely as possible. Juice the lime. Toss the carrots, snowpeas, springonion, redcabbage, sesameoil and lime juice in a bowl with the remaining soysauce. Massage for 30 sec or until soft.
4 Fry meatballs
Heat a large non-stick pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the chickenmeatballs and cook for 6 min or until browned. Reduce the heat and add the honey and ricevinegar. Cover with the lid and cook for 5 min further.
5 Serve
Divide the meatballs and salad among plates. Drizzle with the srirachamayonnaise and garnish with the freshcoriander leaves and sesameseeds.