Chicken ball salad with chilli and mint sauce
( SERVES 6 )
19/12/2011
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Ingredients
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| 600 g | Chicken mince |
| 1 | Onion, finely chopped |
| 1 cup | Desiccated coconut |
| 1 | Carrot, grated |
| ½ cup | Breadcrumbs |
| 1 tbsp | Chilli sauce, sweet |
| 1 tbsp | Thai basil leaf, chopped |
| 1 tbsp | Fish sauce |
| 1 tbsp | Curry paste |
| 1 tbsp | Coriander leaves, chopped |
| 1 tbsp | Soy sauce |
| 1 | Egg |
Chilli and mint sauce
| ¼ cup | Chilli sauce, Sweet Thai |
| 1½ tbsp | Rice wine vinegar |
| 2 tsp | Lemon juice |
| 1 tbsp | Fish sauce |
| 1 tbsp | Palm sugar, grated |
| 3 tbsp | Fresh mint, chopped |
| 2 tbsp | Water |
Salad
| 2 cups | Salad leaves |
| ½ cup | Cucumber, diced |
| 4 tbsp | Coriander, finely chopped |
| 4 tbsp | Fresh mint, finely chopped |
Directions
- Combine all ingredients and mix well. Cover, then chill in fridge for 30 minutes.
- Form into 24 walnut-sized balls. Heat a little olive oil in a pan and cook balls in batches, turning until golden brown. Serve with chilli and mint sauce and salad.
- Chilli and mint sauce - Mix all ingredients and season.
- Salad - Combine all salad ingredients. Drizzle 2 tablespoons chilli and mint sauce over and toss.
- Divide salad between 6 plates and serve with 4 chicken balls each, plus extra chilli mint sauce.
Wine Match
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