Thai chicken meatball baguettes
If you want a simple but impressive brunch or lunch, try these Thai chicken meatball baguettes.
Ingredients
For the chicken meatballs
- 500g/1lb 2oz chicken mince
- 2 tbsp Thai red curry paste
- 1 garlic clove, crushed
- 5cm/2in piece fresh root ginger, peeled and grated
- 2 spring onions, finely chopped
- 2 tbsp finely chopped fresh coriander
- 1 free-range egg, beaten
- 50²µ/1¾´Ç³ú panko breadcrumbs
- vegetable oil, for drizzling
For the pickled carrots and daikon
- 50ml/2fl oz rice vinegar
- 50²µ/1¾´Ç³ú caster sugar
- 2 carrots, peeled and julienned
- 300²µ/10½´Ç³ú daikon radish, julienned
For the sriracha mayo
- 1 tbsp sriracha
- 4 tbsp Japanese mayonnaise
- 1 tsp ground black pepper
To assemble
- 4 crusty mini French baguettes
- handful fresh coriander sprigs
- ¼ cucumber, peeled into ribbons
- 50²µ/1¾´Ç³ú roasted salted peanuts, roughly chopped
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned.
Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle.
For the sriracha mayo, mix all the ingredients together and set aside.
To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately.