250 g minced chicken (about 1 pc)
25 g shallot (chopped)
2.5 g garlic (chopped)
25 pcs daun kaduk betel leaves (10pcs chopped)
5 g lemongrass (chopped)
20 g oyster sauce
2.5 g soy sauce
a pinch of black pepper
sweet & sour fish sauce (dip):
45 g sugar
50 g fish sauce
10 g red chilli (chopped)
5 g bird eye chilli (chopped)
7.5 g garlic (minced)
17.5 g lime juice
scallion oil & toasted peanut:
30 g scallion (sliced)
25 g sunflower oil
chopped peanuts (toasted) for garnish
lettuce for garnish
mint leaves for garnish
coriander for garnish
Marinate the mince chicken with shallot, garlic, lemongrass, oyster sauce, soy sauce and black pepper.
Mix chopped betel leaves with the Meat ball mixture. Let it sit 30 mins – 1hr.
| There are 2 kinds of Betel leaves: Daun Kaduk and Daun Sirih. NOTE: Only Daun Kaduk can be eaten
| You can skewer the chicken meat ball, for easy BBQ so the leaf does not fall apart from the meat ball.
In a bowl, combine garlic, red chili, bird eye chilli, fish sauce, sugar, lime juice together and stir until sugar dissolve.
Brush oil and heat up grill pan until smoky hot.
Sear the Meat ball 2 - 3 mins on each side, until the meat is just cook, and outside with little bit of charred.
Arrange the chicken meat ball on a plate.
In a separate pan, heat up 25gr of sunflower oil until hot, pour in the sliced scallion
Drizzle scallion oil on top chicken meat ball.
Sprinkle some chopped peanuts. Serve with lettuce, mint, coriander and fish sauce dips.