For Chicken Meatballs, mix minced chicken meat with 1 egg, bird’s eye chilli, 1 tablespoon yogurt, 2 tablespoons NESTUM, paprika powder, black pepper powder, corn starch and salt. Take some mixture and spread evenly.
Place a lychee in the centre and roll the chicken meatballs. Roll in flour, dip in egg and roll in NESTUM. Fry chicken balls for 6-8 minutes until golden brown.
For the percik sauce, blend all the fresh ingredients and sauté over medium heat.
Serve with Japanese cucumber slices and parsley leaves.