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Thai Chicken Balls


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4

Ingredients

48 piece(s)

  • 500 grams chicken breast, large pieces
  • 400 grams coconut cream, large tin
  • 1 bunch coriander, stems & leaves
  • 2 cloves garlic, peeled
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons Self Raising Flour
  • 6
    24min
    Preparation 4min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
5

Recipe's preparation

  1. 1. Preheat oven to 180 degrees & lightly spray mini muffin tins (48 holes)

  2. 2. Chop coriander 10 sec/speed 8. Leave in bowl

  3. 3. Add chicken breast to coriander in bowl. Blitz 15-20 sec/speed 8. leave in bowl.

  4. 4. Add remaining ingredients and blitz 20 sec/speed 8. It should be a slightly wet, blob-able consistency.

  5. 5. Put heaped teaspoons of mixture into greased mini muffin holes and cook for 15-20 minutes, until lightly browned. Let sit for 5 minutes then turn out.

10

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11

Tip

I use two 24 hole mini muffin trays.

Gluten free self raising flour is an excellebt sub

I have made it with turkey mince - not as good.

I have made it with chicken/turkey mince - means you can cut out Step 2


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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