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Thai Chicken Balls

Thai Chicken Balls

Makes 24

500g chicken mince
1/4 cup (60ml) oyster sauce
2 cloves garlic, crushed
1 tablespoon self-raising flour
1 tablespoon fish sauce
1/2 cup finely chopped fresh coriander leaves
2/3 cup (160ml) coconut milk

Soy sauce and sliced chillies or sweet chilli sauce for serving

1. Preheat the oven to moderately hot (200–180C). Grease two 12 hole, non stick mini muffin pans (1 tablespoon/20ml capacity.
2. 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 mins or until cooked through.
3. Turn chicken balls out and serve hot with combined soy sauce and chillies or sweet chilli sauce.

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