Simon Rimmer Thai Chicken Meatballs with Dipping Sauce recipe on Sunday Brunch

Simon Rimmer and Davina McCall served up tasty Thai Chicken Meatballs with a chilli and mayo dipping sauce on Sunday Brunch.

The ingredients are: 300g chicken mince, 75g red thai curry paste, 30ml fish sauce, 5g sugar, 3 lime leaves – shredded, 20g chopped coriander, 1 egg, 10 fine green beans – finely chopped, 25g sesame seeds and 1 stalk lemongrass very finely chopped.

For the sauce: 75ml light soy, 100g mayo, juice & zest 1 lime, 1 finely chopped red chilli and chopped coriander.

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