Consuming Passions - Worldwide Events Managers

Chicken Bon Bon with Coriander Sesame Sauce

Serves: 4

Notes

A Thai style dish inspired by Kim, Executive Chef at Madam Fang, Melbourne

Ingredients

• 2 cups finely minced cooked chicken (without skin) 1/2 cup cooked rice (preferably jasmine)
• 2 cloves garlic, minced
• 3 shallot onions, finely sliced
• 6 coriander roots, finely sliced
• 15 Thai basil leaves, finely sliced (or basil)
• 1 tsp freshly ground white pepper
• 2 Tbsp pure palm sugar, grated
• 2 Tbsp fish sauce
• Beancurd sheets lightly wet 10 minutes ahead, or filo

Coriander Sesame Sauce

• 1/2 cup lime or lemon juice
• 1/2 cup cold water
• 1/2 cup pure palm sugar
• 2 small red birds eye chilli, sliced
• 3 shallot onion, sliced
• 1 bunch coriander plant, including roots, washed, coarsely chopped
• 1/3 cup roasted sesame seeds
• 3 Tbsp fish sauce

Method

Mix the chicken ingredients in a bowl and marinate half an hour prior to using (except bean curd sheets). Place the chicken mixture on the centre of the beancurd sheet and roll into little sausage forms. Tie both ends with corn husk or strips of leek. Grill the chicken bon bon under a moderate temperature, until golden brown.

Coriander Sesame Sauce

Heat water & lemon juice in a pot, add pure palm sugar to dissolve. Reduce the content until it becomes a light syrup. Add the onions and chilli. Remove to cool. Blend the light syrup with the coriander and sesame seeds until it becomes a smooth sauce. This sauce can be made and stored for a couple of weeks in an air-tight jar and kept in the refrigerator. To serve: Cut the crispy grilled Bon Bon into thick slices, place on a few avocado wedges and spoon the coriander sesame sauce evenly on the chicken slices.