Spicy Turkey Meatball Skewers
- 500 grams turkey breasts
- 1 egg yolk
- 1 heaping tablespoon cornstarch
- 1 tablespoon Fish sauce
- 1 teaspoon Curry powder
- 1 tablespoon ground paprika
- 1 teaspoon brown sugar
- 1 chile pepper
- 100 grams Mangoes
- 1 tablespoon Coriander (chopped)
- 400 grams Asian Egg noodle
- 8 Papyrus skewers (may substitute lemon grass stems or wooden skewers)
Wash turkey breast with cold water and pat dry with paper towels. Process turkey in a meat grinder. Mix together ground turkey, egg yolks, cornstarch, fish sauce, sugar, curry and paprika. Halve chile, remove seeds and ribs, and finely chop. Finely chop mango pulp.
Mix in chile, mango and cilantro. Season with pepper. With wet hands, form mixture into small meatballs. Thread several meatballs on each skewer. Bake in a preheated oven at 200°C (approximately 400°F), turning once halfway through baking time, about 10 minutes. Cook noodles according to package instructions. Divide noodles among plates and serve with skewers.