Friday, January 1, 2010

Thai chicken balls

Serving size: Serves 4


500g chicken mince
¼ cup (60ml) oyster sauce
2 cloves garlic, crushed
1 tablespoon self-raising flour
1 tablespoon fish sauce
½ cup finely chopped fresh coriander leaves
2/3 cup (160ml) coconut milk
soy sauce and sliced chillies or sweet chilli sauce, for serving


Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease two 12-hole mini muffin pans (1 tablespoon/20ml capacity).

Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in a large bowl. Place rounded tablespoons of mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes or until cooked through.

Turn out and serve hot with combined soy sauce and chilli or sweet chilli sauce.
Suitable to freeze.

These are very healthy when oven baked, but when they are shallow fried they are even more divine! I make small balls and serve them as a hot hors d'oeuvres. they are always popular. I usually malke a double batch and freeze some (uncooked) for the next party.

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