Thai Chicken Balls
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 (200â€“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.