Thai Chicken Balls
Serves 4-5
INGREDIENTS
Thai chicken balls:
2 1/2 cups diced chicken (breast or thigh), fat trimmed
1 cup panko bread crumbs (or freshly processed breadcrumbs)
1 cup coriander leaves and stalks, roughly chopped
4 shallots, peeled and roughly chopped
1 tbsp. ground coriander
1 large red chilli, roughly chopped
3 tbsp. sweet chilli sauce
2 tbsp. peanut oil
1/2 lime, juice of
1 tsp. salt
Olive spray
Dressing:
4 tbsp. peanut oil
4 tsp. chilli sauce
1 tbsp. fish sauce
1 lime, juice of
Salad:
4 handfuls mixed salad leaves
2 carrots, peeled into ribbons*
1/2 cup cashews, toasted
Extra lime wedges to serve
METHOD
Preheat the oven to 180°C fan-forced and line a large baking tray with baking paper
Place all of the chicken ball ingredients in a large food processor and blitz until combined, scraping down the edges half way through. Be careful not to over process the batter.
Roll into the size of golf balls and place on the lined baking tray
Spray with olive oil spray and place in the oven for 10 minutes. Take them out, flip them on the other side and return to the oven for a further 5-7 minutes. They should be golden in some areas and slightly golden in others. You don't want to overcook them and make them rubbery
While they're cooking make the dressing by placing all ingredients in a screw-tight jar and shaking until combined. Alternatively place the ingredients in a bowl and whisk until combined
Quickly toss the salad ingredients together in a bowl. Serve all the components together so that people can help themselves!
*To make carrot ribbons, simply use a peeler to peel lengthways, thin ribbons of carrot
Tip: I love to make a double batch of these Thai chicken balls and have them in the freezer for when I have super busy weeks ahead!
