Makes approximately 30 bites: Recipe by Herb Faust
Ingredients
600g lean chicken mince
50g mild red curry paste (see recipe below or purchase pre-made paste from your Asian grocer)
1 whole corn, peeled and boiled for 3 minutes and cooled, kernels removed (can use 80g of frozen corn kernels)
100g green beans cut finely and boiled for 2 minutes, plunged into iced water
250ml light coconut cream
100g glutinous rice flour (purchase at Asian supermarket)
1 egg
1 lime, juiced
Method
Place all ingredients except rice flour in a large mixing bowl. Stir with a large spoon until a uniform mixture is formed. Gently fold in the rice flour in two parts.
Keep folding until rice flour has been absorbed. Refrigerate for at least half an hour or overnight. When you’re ready to cook them, heat a non-stick pan with a little spray oil or grapeseed oil until medium hot.
Spoon the chicken mixture in bite size pieces into the pan. Cook for two minutes each side. Continue turning the bites in the pan until they are firm to the touch.
Remove the bites and serve immediately or keep warm in the oven until ready to serve. You can also refrigerate them as they taste great cold.
Red curry paste
Ingredients
100g red chilli, deseeded and chopped roughly
100g lemongrass, white part chopped roughly
70g galangal, peeled and roughly chopped
40g shallot, peeled and roughly diced
250ml light coconut cream
10g garlic, peeled
10g coriander root, washed and scraped
4 kaffir lime leaves, torn from stem
1 tsp salt
Method
Place all ingredients in a food processor with 1 tsp salt and process until smooth. Store paste in a sealed sterilised glass jar with 1tbsp of grapeseed oil. It will keep for up to 4 weeks refrigerated.
Suggestion: These bites can be served with sweet chilli sauce for those who enjoy it.
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Please note: While these fabulous Australia’s Biggest Morning Tea recipes are full of healthy fruits and veg, some of them may be higher in fat than we would normally recommend.