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
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.
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