- 200g/7oz minced chicken
- 30g/1oz coriander, chopped (stalks and leaves)
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- salt and freshly ground black pepper
- 1 stalk lemongrass, finely shredded
- 1 thumb-size lump of ginger, finely chopped
- 1 tbs dark soy sauce
- 2 kaffir lime leaves, finely shredded
- 1 lime, juice only
- 6 spring onions
- sesame oil
- cooking oil
- 30g/1oz dried chilli flakes
- 110g/4oz of caster sugar
- 120ml/4fl oz water
- To make the sweet chilli sauce, mix together the sugar and water and bring to the boil. Add the chilli flakes reduce to a simmer and cook for 40 minutes. Set aside to cool.
- Brush the spring onions with sesame oil and griddle for 2 minutes.
- For the chicken patties mix all the ingredients together and marinade together for 20 minutes. Using your hands create small patties about the size of a tablespoon. Fry in a mixture of sesame and plain oil for 5 minutes on each side. Lay the spring onions on a plate and lay the patties on top. Place a small bowl of dipping sauce on the plate and sprinkle with coriander.