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R10
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Prawn and rice balls
Makes approx. 32
½ cup long grain white rice
1¼ cups/312ml water
15g sliced dried Chinese mushrooms
250g pork mince
175g green prawn meat, finely chopped or minced
½ bunch coriander leaves, finely chopped
¾ cup finely chopped green shallots
½ cup sliced bamboo shoots, finely chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons fish sauce
1 x 60g egg, lightly beaten
Soy sauce or sweet chilli sauce, for serving
Fill water reservoir to MAX level, insert the drip
tray then place steamer basket on top
Wash rice and drain well. Place rice and water
into rice/sauce cooking bowl and stir. Insert
into steamer basket (–), cover with lid.
Set steaming timer to 25 - 30 minutes or until
rice is cooked. Remove from steamer, drain
and allow to cool.
Soak mushrooms in boiling water for 30
minutes. Drain well and chop finely.
Place mushrooms in a bowl with pork mince,
prawn meat, coriander leaves, shallots,
bamboo shoots, ginger, fish sauce and egg,
mix well.
Roll mixture into balls, about 3 cm in diameter,
then roll in cooked rice until well coated.
Divide prepared rice balls equally in single
layers into steamer baskets (–) and (=) .
Place onto steamer and cover with lid.
Set steaming timer to 12 minutes. Adjust for
shorter or longer cooking time as required.
Remove prawn and rice balls when cooked
and place onto a serving platter.
Serve with a small bowl of soy sauce or sweet
chilli sauce for dipping.
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