Thai Chicken Balls

from Kristen in one of those recipe swap things that never seem to work LOL

This recipe is great for making with kids as they can do lots of stirring then spoon it into the muffin tins for you. These are very strongly flavoured so a little goes a long way - serve with plenty of rice and salad.

Thai chicken balls

Serving size: Serves 4

Cooking time: Less than 30 minutes


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.

Not suitable to microwave.

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