Thai Chicken Balls
- 500g Chicken Mince
- 1/4 cup oyster sauce
- 2 garlic cloves crushed
- 1 tablespoon Self Raising Flour
- 1 tablespoon fish sauce
- 1/2 cup coriander leaves, finely chopped
- 160 ml coconut milk
- soy sauce to serve
Preheat oven to 200C. Grease two 12-hole, non-stick mini muffin pans.
Combine mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in a large bowl.
Place rounded tablespoons of mixture into prepared pans.
Bake for about 15 minutes or until cooked. Serve with dipping sauces – soy and sweet chilli sauce.