Pistolets With Minced Chicken Meat Balls

300 g minced chicken natural

2 tbsp green curry paste

2 tbsp sunflower oil

3 spring onions

200 g chilled chopped cabbage

150 g carrot julienne

5 tbsp white natural vinegar

2 tbsp granulated sugar

1 cucumber

4 fresh white pistolets

4 tbsp sriracha mayo

15 g fresh coriander

Mix the minced chicken with the green curry paste, season with salt and pepper and form 12 balls.

Heat the sunflower oil in a frying pan and fry the meatballs for approx. 8 min. until cooked.

In the meantime, slice the spring onions into thin rings and place them in a large bowl with the pointed cabbage, carrot julienne, vinegar and sugar and stir well.

Using a cheese slicer, shave 8 ribbons of cucumber.

Cut the pistolets in half lengthwise.

Spread the bottom half with the sriracha mayo, top with 2 cucumber ribbons, 2 tbsp cabbage salad and 3 meatballs. Remove the thick stems of the cilantro, divide between the sandwiches and top with the top half of the sandwich. Repeat with each pistolet.

Serve the rest of the coleslaw in bowls with it.