500gm chicken, minced 70gm quinoa 2 cloves garlic, minced 1 inch ginger, grated 20 Thai basil leaves (chop 10 leaves finely, save 10 for sauce) 2 stalks spring onion, chopped finely 2 slices stale white bread, chopped finely Salt and pepper 2/3 jar Mekhala Pineapple Sweet and Tangy Sauce 1 pack shimeji mushrooms 1 piece bamboo shoot, chopped (optional) Olive or rice bran oil for frying Lettuce leaves 1/2 Japanese cucumber, cut into strips Method 1. Cook quinoa according to packet instructions and allow to cool. 2. Mix minced chicken, quinoa, bread crumbs, ginger, garlic, chopped Thai basil leaves, spring onion and season with salt and pepper. Roll into balls. 3. In a wok, heat oil, then fry meatballs for about 6-8min, turning to cook evenly. 4. Remove from wok, add a little more oil then fry mushrooms and bamboo shoots for 2 min. 5. Return meatballs to wok, add sauce, simmer with lid on for 2min. Stir in remaining basil leaves. 6. Serve in lettuce cups with cucumber strips.