Ingredients:
  • 900g (2 lb) minced chicken
  • 100g (4 oz) dried breadcrumbs or panko
  • 4 spring onions, finely sliced
  • 1 tablespoon nam phrik gaeng kiow wan (Green Curry paste)
  • ½ bunch fresh coriander, chopped
  • 2 tablespoons fresh lime juice
  • oil for pan frying
Method:
  1. In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, fresh coriander  and lime juice. Mix well.
  2. Mold the mixture into evenly shaped balls by hand .
  3. Heat oil in a large frying pan over medium heat. Pan fry the chicken meatballs in batches until just firm or for a fat reduced version, steam them briefly, 3 minutes.
  4. Insert a bamboo skewer through a number of these meatballs and place aside.
  5. Cook these on a griddle preferably charcoal BBQ style.
  6. Dip the skewers into Nam Jim Kai (sweet chillie sauce) and serve.