Chicken, mushroom and sesame meatballs
250g button mushrooms, minced
20ml fresh ginger, finely grated
3 spring onions, sliced
250g chicken fillets, minced
60ml white sesame seeds
Flour, to coat
Oil, for frying
30ml plum sauce
15ml sweet chilli
5ml lime juice
10ml fresh ginger, finely grated
Heat the oil in a pan and fry the mushrooms and ginger for 4 – 5 minutes. Transfer the mixture to a bowl and allow to cool completely before mixing in the spring onions, chicken mince and sesame seeds. Using floured hands, shape spoonfuls of the mixture into cocktail-size meatballs. Heat the oil in a pan and gently fry the meatballs for 5 – 7 minutes, or until golden and cooked.
Dipping sauce method:
Combine all of the ingredients in a small bowl and serve with the meatballs. Enjoy!
Get it Joburg West – November 2017