Steamed Thai Chicken Balls.

Aust Weight Watchers 5 1/2 points (6 chicken balls per serve)

• Ready In: 20 mins
• Serves: 4
• Yields: 24 balls

Ingredients

• chicken balls

• 1  egg, lightly beaten
• 450  g ground chicken
• 1  cup  dried breadcrumbs
• 2  teaspoons ginger, minced
• 1  teaspoon lemongrass, minced
• 3  tablespoons fresh coriander, chopped

• dipping sauce

• 1⁄3 cup Thai fish sauce
• 1  tablespoon lime juice
• 1⁄2 teaspoon garlic, minced
• 2  hot red chili peppers, sliced
• 1  teaspoon sugar

Directions

1. Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
2. In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
3. Mix well using your hands.
4. Form spoonfuls of the mixture into 24 balls.
5. Place in the steamer, cover and cook for 10 mins or until cooked though.
6. While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
7. Place in small bowls for dipping.
8. Remove the balls from the steamer and serve accompanied by the dipping sauce.
9. Enjoy.