Crawfish Balls With Cilantro Chutney

• 1 onion, peeled and quartered
• 2 bird's-eye chilies, green, stemmed and seeded
• 4 slices stale bread (or up to 1/4 cup bread crumbs) (optional)
• 1 teaspoon ginger, grated fresh (or more to taste)
• 1 teaspoon garlic, finely minced
• 2 lbs crawfish tails, peeled with juice
• 1 egg, beaten
• 3 tablespoons cilantro, tightly packed, chopped
• 3 tablespoons green onions, chopped
• 1 teaspoon red chili powder, hot
• salt, to taste (about 1 teaspoon)
• breadcrumbs, for coating
• 1 cup cilantro leaf, tightly packed
• 12 cup coconut, grated
• 2 bird's-eye chilies, green
• 6 garlic cloves
• 1 -2 lime, juiced
• salt, to taste
• sugar, to taste

1. For crawfish balls: Combine onion, chiles, bread, ginger and garlic in a food processor.
2. Grind until smooth.
3. Add crawfish tails and grind again.
4. In a large mixing bowl, blend egg, cilantro, green onion, chili powder and salt.
5. Add crawfish mixture and blend by hand.
6. Shape into balls the size of walnuts and roll in bread crumbs.
7. Bake 20 minutes at 350 degrees.
8. (Or, flatten balls and fry in butter until crisp and golden brown, or deep-fry in oil.
9. ).
10. To make chutney: Grind to a paste in a food processor cilantro, coconut, chiles and garlic.
11. Add lime juice, sugar and salt to taste.
12. Serve, or refrigerate.

onion, birdseye chilies, bread, ginger, garlic, crawfish tails, egg, cilantro, green onions, red chili powder, salt, breadcrumbs, cilantro leaf, coconut, birdseye chilies, garlic, lime, salt, sugar

Taken from www.food.com/recipe/crawfish-balls-with-cilantro-chutney-375500 (may not work)