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1
Pickled Carrots: Whisk vinegar, water and salt until well blended; pour over carrots.
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2
Refrigerate 4 hours.
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3
Meanwhile, prepare Spicy Coconut-Dijon Sauce.
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4
Spicy Coconut-Dijon Sauce: Cook coconut milk in saucepan on medium-low heat until reduced to about 3 cups (or until reduced to about 1/2 cup for trial recipe), stirring frequently.
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5
Remove from heat; whisk in mustard and chili sauce.
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6
Cool completely.
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7
Whisk in mayonnaise.
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8
Refrigerate until ready to serve.
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9
Meanwhile, prepare Meatballs.
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10
Meatballs: Chop half the chicken into medium dice-size pieces.
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11
Place remaining chicken in food processor with eggs, mustard, nam pla and soy sauce; pulse until well blended.
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12
Saute bread crumbs, nuts, garlic, ginger, lemon grass, scallions and chiles in hot oil on medium heat 15 min.
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13
; cool.
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14
Add to chicken mixture; mix lightly.
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15
Use #40 scoop to make 120 meatballs (or 20 meatballs for trial recipe), about 1 oz.
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16
each.
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17
Refrigerate 1 hour.
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18
Bake meatballs in 400 degrees F convection oven 20 min.
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19
or until done (165 degrees F).
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20
For each serving: Spread cut sides of 1 baguette piece with 1/4 cup Spicy Coconut-Dijon Sauce; fill with 5 meatballs and 1/4 cup each bean sprouts, Pickled Carrots and basil.
