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.

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