A true delight to the senses and these Thai style chicken balls with chilli lime sauce are a harmonious and delicious blend of hot, sour, sweet and salty wrapped into one.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Thai style chicken balls with chilli lime sauce

• 500g chicken mince
• ½ red capsicum, diced
• 1 small red chilli, deseeded and finely chopped (optional)
• 3 spring onions, finely diced
• 1 carrot, grated
• 2 tablespoons fish sauce
• 1 tablespoons sweet chilli sauce
• 3 tablespoons coriander including the root, chopped fresh
• peanut oil, for frying

 for the chilli lime dipping sauce

• 2 tablespoons sweet chilli sauce
• juice of 1 lime
• 2 tablespoons fish sauce

 to serve

• shredded ice burg lettuce
• coconut jasmine rice see note
• extra coriander leaves to decorate

Make the dipping sauce simply by adding the lime juice, fish sauce and sweet chilli in a small bowl, then mix, cover and chill. Combine all ingredients for the Thai style chicken balls (except oil) in a food processor or large bowl and mix vigorously or blitz for just long enough to bring mixture together. Place a heavy-based large frying pan over a medium heat with just enough peanut oil to cover the base. Use two soup spoons to form the chicken mixture into small balls about 4cm across and gently drop straight into the pan, cook in batches turning once until dark golden brown and fully cooked through (about 5-6 minutes) drain on absorbent kitchen paper and serve with lettuce, rice and chilli lime dipping sauce. Makes about 20 Serves 4

Note: To make easy coconut jasmine rice simply follow the manufacturers instructions for the cooking the rice using the absorption method but substitute 1 cup water with a cup of coconut milk.

Tip: These also make very good canapés, just make a smaller bite size ball and serve with toothpicks and the dipping sauce.