Tuesday, 27 December 2011

Thai Chicken Puddings

This recipe has been taken from St Hilda's Anglican School for Girls "One Fine Day" Cookbook and was submitted by Susan Glenn.  It is the easiest meatball recipe I have ever seen as the meatballs are cooked in mini muffin tins and not fried and they therefore stay together really well.  Here is the recipe.

500g Chicken Mince
2 Cloves of Garlic
1/4 cup oyster sauce
1 tbls Fish Sauce
1 1/4 cups coconut cream
Salt and Pepper
1/2 cup Chopped Coriander
Coriander Leaves and sliced red chili for garnish
Sweet Chili sauce for dipping sauce.

Mix in a bowl chicken mince, garlic, oyster sauce, fish sauce, coconut cream, coriander, salt and pepper until combined.  Spoon the mixture into a non-stick mini muffin tin and cook in 180 oC oven for 10 - 15 minutes or until the meatballs have pulled away from the sides.  Serve warm on a platter sprinkled with fresh coriander leaves and slice chili with sweet chili sauce.  They can be served cold or warm, they can be frozen and then reheated in a microwave.

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