500g chicken mince
¼ cup (60ml) oyster sauce
2 cloves garlic, crushed
1 tablespoon self-raising flour
(or rice flour for gluten free)
1 tablespoon fish sauce
½ cup chopped fresh coriander leaves
⅔ cup (160ml) coconut milk
Pre-heat oven to moderately hot (200º C).
Grease two 12-hole non-stick mini muffin pans (1 tablespoon/20ml capacity).
In a large bowl combine chicken mince, oyster sauce, crushed garlic, flour, fish sauce, coriander and coconut milk. Place rounded tablespoons of mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes, or until cooked through.
Turn chicken balls out and serve hot with dipping sauce.
Dipping Sauce suggestions
Combined soy sauce, sliced chillies, and chopped coriander or sweet chilli sauce, or…
Spicy Peanut Dipping Sauce
¼ cup natural crunchy peanut butter
½ cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 tablespoon chilli sauce (or to taste)
1 clove garlic, crushed
1 teaspoons grated ginger
2 tablespoons roasted unsalted peanuts, chopped
Place ingredients in a saucepan and stir over medium heat for a few minutes, until combined.