Since travelling South East Asia, I have developed a love for the sweet, salty, spicy, sour combination of flavours. I came up with this recipe when cooking a Thai green chicken curry that I had learned on a cookery course in Ko Samui , and was trying to think of a light starter, for a friend who doesn't eat red meat.
- 450g of minced turkey meat (you can easily use pork or beef mince instead)
- 1 egg roughly whisked
- 1 finely diced onion
- 1 thumb size piece of ginger, grated
- 2 cloves of garlic, grated
- 1 red chili, finely diced
- 1 stick of fresh lemongrass, outer stick removed, then bruised and finely diced
- zest of a lime
- finely chopped mint and coriander
- 2 slices of bread, blitzed to breadcrumbs
- 1 tsp of fish sauce
- 1 tsp of sesame oil
- Thai Sweet Chili Sauce
- Cos lettuce, leaves separated to serve
- Add all the ingredients, except for the lettuce, into a bowl and combine well. I find using you hands here is the best method.
- Wash you hands, and using damp hands roll into little balls, place them on baking parchment as you go. An ice-cream scoop works well here too.
- Preheat the oven to 200 degrees
- Allow the balls to firm up a little in the fridge before cooking. These are handy when having guests as they can be prepared a few hours before hand
- Put in the oven for 15 mins, turning half way. Of course these would be amazing fried, but I'm trying to keep it healthy.
- To serve, I like to put the washed lettuce leaves on a serving platter, and put a ball in each lettuce leave and squint a tiny bit of Thai chili sauce on each ball. The result is full on exploding flavours in one mouth full.
These are a great canapé for a drinks party also.