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Ingredients
- skinless chicken thigh fillets 500g, pulsed to mince in a food processor or use chicken mince
- shallots 3, finely chopped
- garlic 3 cloves, finely chopped
- lemon grass 3 stalks, finely chopped
- cornflour 11/2 tsp
- coriander a small bunch, finely chopped
- fish sauce 3 tbsp (available from most supermarkets)
- golden caster sugar
- cucumber 1/2 small, diced
- little gem lettuce leaves to serve
- sweet chilli sauce to serve
- red chilli 1, finely sliced
Method
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Step 1
Mix the chicken, shallots, garlic, lemon grass, cornflour, coriander and fish sauce in a bowl with some black pepper.
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Step 2
Heat the oven to 200C/fan 180C/gas 6. With lightly oiled hands, shape the mixture into 4cm meatballs. Roll each meatball in sugar and put on a baking tray lined with foil. Bake for 15 minutes, shaking the pan a couple of times to evenly coat with the sugary caramel.
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Step 3
To serve, put a meatball on a lettuce leaf and sprinkle with cucumber, coriander and chilli. Serve with a bowl of sweet chilli dipping sauce.