Ingredients
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500g chicken mince
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200g green prawns, peeled, chopped
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1/2 teaspoon cracked black pepper
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2 kaffir lime leaves, deveined, very finely chopped
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3cm piece fresh ginger, finely grated
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2 garlic cloves, crushed
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2 tablespoons soy sauce
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1/2 cup panko breadcrumbs
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125g can corn kernels, drained
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1 tablespoon sunflower oil
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Sweet chilli dipping sauce, to serve
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Lime wedges, to serve
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Fresh coriander sprigs, to serve
Method
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1Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
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2Combine mince, prawn, pepper, lime leaves, ginger, garlic, soy sauce, breadcrumbs and corn in a bowl. Season with salt. Roll level tablespoons of mixture into balls.
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3Heat oil in a large frying pan over medium-high heat. Cook meatballs, in 2 batches, turning, until just golden. Transfer to prepared tray.
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4Bake meatballs for 15 to 20 minutes or until browned and cooked through. Serve with Sweet Chilli Dipping Sauce and lime wedges and sprinkled with coriander sprigs.
Source: taste.com.au
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