I never would have guessed it but my chicken balls recipe is a big hit on Pinterest as well as in my household, but sometimes you need a bit more zing and excitement in your balls. Right? The aromas of this new recipe have me aching for Thailand and flashing back to the time we spent living there. I can close my eyes and imagine myself wandering the markets for ingredients, listening to the daily bustle, savouring every bite of food and its intricate balance of flavours. Drooling yet? Get onto this Thai Chicken Balls recipe quick smart! This recipe is great for dinner party nibbles, dinner, lunch time snacks, pretty much any time. I will usually make a half half batch for dinner times, letting my kids have the original chicken balls and the adults enjoy these Thai ones.
Thai Chicken Balls
1 stalk lemongrass
1 clove garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
2 tablespoons spring onion (white part only), chopped
1 small red chilli, finely chopped
2 tablespoons coriander, chopped
2 tablespoons mint, finely shredded
1 teaspoon thai curry paste (red or green)
2 tablespoons coconut cream
1 teaspoon fish sauce
1 small red capsicum/pepper, very thinly sliced
1/3 cup (65g) water chestnuts, finely chopped
500g minced chicken
lime wedges, coriander and or mint leaves to serve (optional)
- Mix it all together and refrigerate for 30 minutes
- Roll your mixture into balls and place on grease proof paper on a baking tray. Refrigerate while you get everything else ready (see dipping sauce recipe below!!)
- Preheat your oven to 180C and bake until cooked through. This will depend on the size of your balls. Mine took about 15 minutes. Flip them over half way through baking. You could fry them in a little oil if you prefer.
I find that these are delicious served with lime wedges and a few coriander and mint leaves sprinkled over the top. But they are simply heavenly if you make this Thai dipping sauce to go with them.
Thai Dipping Sauce
½ cup caster sugar
1 teaspoon salt
1 tablespoon fresh ginger, finely shredded
1 small red chilli, de-seeded and finely chopped
½ kaffir lime leaf, finely shredded
½ cup rice vinegar
Whisk until the sugar dissolves.
Do you love Thai food?
Would you make the dipping sauce too?