About the Recipe
600g chicken mince
1/3 cup Spencers Thai green Paste
1/3 cup Anchor Breadcrumbs
1 egg, lightly beaten
1 small brown onion
¼ cup coriander
½ cup vegetable oil, for frying
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon mirin
Place mince, curry paste, breadcrumbs and egg into a large mixing bowl.
Process onion and coriander in a food processor until finely chopped and add to chicken mix.
Using clean hand mix together until well combined and then roll teaspoonful sized balls.
Heat oil in a large frying pan and cook for 3-4 minutes or until golden brown and cooked through, cook in batches to avoid overcrowding the pan.
To make dipping sauce, mix all ingredients in a small bowl and serve with chicken balls.