Thai chicken balls with sweet chilli dipping sauce

Sweet chilli dipping sauce

• 3 long red chillies, cut into halves and deseeded, if preferred
• 60 g water
• 60 g rice wine vinegar
• 60 g raw sugar
• 1 tsp salt
• 2 garlic cloves

Chicken balls

• 1 fresh red chilli, cut into halves and deseeded, if preferred
• 2 garlic cloves
• 6 sprigs fresh coriander, leaves only
• 2 spring onions/shallots, trimmed and cut into thirds
• 20 g oyster sauce
• 1 tbsp self-raising flour
• 1 tsp salt
• 30 g Thai red curry paste (see Tip)
• 80 g coconut milk
• 500 g chicken mince
• 500 g water
• 1 cucumber, peeled into ribbons (optional)
• 20 g alfalfa sprouts (optional)
• 1 tsp black sesame seeds (optional)