These little morsels don’t look like much to the untrained eye, but be rest assured they are a real crowd pleaser. Make sure you use the teflon coated mini-muffin pans for this recipe as they are much easier to clean. This recipe can also be made ahead of time and stored in an air-tight container in the freezer for up to three months. Serve with sweet chilli sauce or make an easy home made Thai dipping sauce (see recipe here >>).
INGREDIENTS
Makes: about 24 balls
500 g chicken mince
1/4 cup oyster sauce (check for gluten free variety if required)
2 cloves garlic crushed
1 tbs fish sauce
1 bunch of coriander finely chopped (including the stems)
200 mls coconut cream
METHOD
- Preheat oven to 180C. Lightly grease two 12 hole, non-stick mini muffin pans with rice bran or vegetable oil.
- Combine mince, oyster sauce, garlic, fish sauce, coriander and coconut cream in a large bowl.
- Spoon the mixture into the mini muffin pans.
- Cook in preheated oven for 20 minutes (when ready, the balls will pull away from the sides of the pan)
- Turn balls out onto a tray and serve with sweet chilli sauce or easy home made Thai dipping sauce (see recipe here >>).
