Ao poi (chicken and cassava meatballs)

Instructions

1. Finely blend the onion, garlic and coriander with a little water.
2. In a bowl, mix the minced chicken, the herb purée, the egg, the salt, the pepper and the paprika.
3. Gradually work in the cassava starch by kneading, until you have a soft dough that no longer sticks.
4. Shape into small balls about 3 cm across.
5. Heat the oil in a saucepan to around 170 °C, or until a small piece of dough sizzles vigorously.
6. Fry the balls in small batches for 5 to 6 minutes, until well browned and cooked through.
7. Drain on kitchen paper and serve hot, with a hot sauce if you like it spicy.