150 g chicken breast fillets
20 g leek
15 g fried garlic
15 g fried shallots
10 g salt
7 g chicken stock powder
4 g white pepper
4 g baking powder
200 g tapioca flour
50 ml ice water
600 ml cooking oil
Put the chicken breast fillets, leeks, fried garlic, fried shallots, salt, chicken stock powder, white pepper and baking powder in a food processor bowl and process until it becomes a smooth paste.
Add the egg and tapioca flour and continue processing while adding ice water. Once done, transfer the meatball ingredients in a bowl.
Take about 20-30 g of meatball mixture and shape into balls.
Add the balls into boiling water to cook. The meatballs will float when done. Remove and set aside.
Cut an X on the meatballs about ¾ way through, taking care not to cut all the way to prevent breakage.
Heat up cooking oil to medium.
Once the oil is hot, fry the meatballs until it expands and blooms a little. Strain and set aside.
Transfer the fried meatballs onto a plate and serve.