Make the tamarind sauce, by adding sugar, rice flour and fish sauce to tamarind liquid. Set aside. Combine chicken, half the garlic, rice flour into a paste by hand or by food processor. Dip fingers in fish sauce and shape into balls 1 inch in diameter. Heat 2 tablespoons of the oil. Brown the balls, 3 minutes and set aside. Add remaining oil to pan and brown the rest of the garlic and cabbage for 2 minutes. Add balls and stir fry for 1 minute. Add tamarind sauce and stir fry for 1 minute. Add remaining ingredients. Stir fry for 2 minutes. Serve warm.
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