500 g chicken mince
1/2 cup Asian oyster sauce
2 teaspoons Asian fish sauce
1 cup thick coconut cream
1 teaspoon Chelsea Caster Sugar
1 small red pepper, finely chopped
1/4 cup finely chopped parsley or coriander
2 – 3 cloves garlic, crushed (1 teaspoon)
sweet chilli sauce to serve
baby salad leaves and herbs to garnish

Preheat oven to 200°C. Spray three 12-cup mini-muffin tins with non-stick baking spray.

Using an electric mixer or food processor, blend all the ingredients together well. Divide the mixture into the prepared muffin tins, approximately a teaspoon in each little muffin cup. Bake for 12 to 15 minutes. Serve warm on a platter with sweet chilli sauce to dip and garnished with baby salad leaves and herb sprigs.