Ingredients

• 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

Directions

• 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.