Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
In a bowl, combine the chickenmince, almondflour, eggs, soysauce, garlicpowder, chillipowder(spicy!), salt and blackpepper. With clean hands, mix until fully combined. With oiled hands, shape into small meatballs. Refrigerate until step 4.
In a small bowl, combine the sriracha(spicy!), sweetchillisauce(spicy!), applecidervinegar, chilliflakes(spicy!) and salt. Mix well. This is your firecrackersauce.
Separate the lettuce leaves. Peel the carrot and continue peeling until you're left with a pile of ribbons or grate them. Chop the cucumber into bite-size pieces. Finely slice the sugarsnappeas on the diagonal.
Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the meatballs (in batches, if necessary) and fry for 3-4 min until golden and cooked through. Return the cooked meatballs to the pan and add the firecrackersauce. Cook for a final 1-2 min or until the sauce has reduced.
Arrange the lettuce leaves on a wide serving platter. Add the carrot ribbons, cucumbers and sugarsnappeas. Add the firecrackerchickenmeatballs and drizzle them with the remaining sauce. Garnish with the sesameseeds and freshcoriander leaves. Enjoy with fingers or forks!
Tip!Toast the sesame seeds in a hot, dry pan until golden.