| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Thai, Poultry, Appetizers |
25 |
Servings |
INGREDIENTS
|
|
– Pam Coombes RNCM95A MM:MK VMXV03A |
| 1/4 |
c |
Boiling water |
| 3 |
tb |
Brown sugar |
| 3 |
tb |
Lime or lemon juice |
| 1 |
md |
Cucumber, cut in half lenghtwise and cut into 1/4 inch thick slices. |
| 1/2 |
sm |
Onion, thinly sliced, halved and separated into rings |
| 1 |
|
Red or green chili pepper, chopped fine |
| 1 |
lb |
Ground turkey |
| 4 |
ts |
Fish or soy sauce |
| 1 |
tb |
Red curry paste or 1 ts chili powder and 1/2 t sesame oil |
INSTRUCTIONS
For sauce: In a mixing bowl combined water, brown sugar, and lime juice.
Stir till brown sugar dissolves. Add cucumber slices, onion, and chili
pepper. Mix well. Cover and chill up to 3 days. In a mixing bowl, combine
ground turkey, fish or soy sauce, and red curry paste. mix well. Shape
turkey mixture into 1-inch meatballs; flatten slightly. Arrange meatballs
in a microwave safe 8x8x2 inch baking dish. Cover dish loosely with waxed
paper. Micro-cook on 100% power for 5 to 7 minutes or till done, turning
meatballs over and rotating dish a half-turn once. To serve, place
meatballs in a chafing dish over burner. Transfer sauce to serving bowl.
With a toothpick spear a cucumber slice, then a meatball. Dip in sauce.
Makes 25 to 30 meatballs. Meatballs maybe frozen.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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