Thai Chicken Balls
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
METHOD
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.
