Firstly start with the chicken mince. In a large frying pan fry it off completely in some olive oil until crispy and fully cooked through. Season with salt and pepper to taste.
Deseed and half the chillies, trim up and half the spring onions. Slice them very thinly and then place into iced water until they curl up.
To the cooked chicken add the barbeque sauce, grated ginger, juice of half the lime and then slice the coriander stalks and add those. Set aside.
Place the flour and coconut milk into a food processor with a good pinch of salt. Pulse a couple of times until you have a sticky dough.
Take the dough out onto a floured surface and roll into a long sausage shape. Cut it into 16 equal sized pieces and then flatten them with the palm of your hand to ½ a cm in thickness.
Equally divide the chicken mince mixture between each of the dough circles (you’ll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
Place in a Wok on high heat and fill with 2 cm of boiling water. Once boiling, place the baskets on top of the Wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.
Scatter over the chillies and spring onions and sprinkle with sesame seeds. Add the other half of the lime to the hoisin sauce for dipping.