- 1 shallot, chopped
- 4 spring onions, chopped
- 2 garlic cloves, crushed
- ½ tsp chopped root ginger
- 1 red chilli, deseeded and chopped
- 6 button mushrooms, chopped
- 350g/12oz minced turkey
- 2 tbsp Worcestershire sauce
- 1 lemon, finely grated zest only
- salt and pepper
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- ½ glass dry white wine
- 150ml/¼ pint chicken stock
- 2 tsp cornflour
- dash vegetable oil
- 1 red chilli, seeds removed, finely chopped
- 1 garlic clove, crushed
- ½ small green cabbage, shredded
- In a blender combine the shallot, spring onion, garlic, ginger, chilli and mushrooms. Pulse to form a smooth purée, then transfer to a bowl. Add the turkey, Worcestershire sauce and lemon zest, and mix well. Season with salt and pepper.
- Heat a little vegetable oil in a large frying pan or wok and cook a small amount of the turkey mixture. Taste to check the seasoning and adjust as necessary.
- Roll the remaining mixture into 28 evenly sized balls and fry in more vegetable oil until golden-brown all over. Cook for another 2-3 minutes, then remove from the pan and keep warm.
- For the cabbage, mix the soy sauce, white wine, stock and cornflour together until smooth.
- Add the chilli and garlic to a pan with a dash of vegetable oil and quickly fry over a high heat. Add the cabbage and cook for two minutes. Add the turkey balls and cook for 30 seconds.
- Pour in the cornflour mixture, bring to the boil and cook for two minutes. Serve immediately.