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RECIPES
1. Fill water reservoir to MAX level, insert
the drip tray then place steamer
basket on top
2. Wash rice and drain well. Place rice and
water into rice/sauce cooking bowl and
stir. Insert into steamer basket (–), cover
with lid.
3. Set steaming timer to 25 - 30 minutes
or until rice is cooked. Remove from
steamer, drain and allow to cool.
4. Soak mushrooms in boiling water for 30
minutes. Drain well and chop finely.
5. Place mushrooms in a bowl with pork
mince, prawn meat, coriander leaves,
shallots, bamboo shoots, ginger, fish
sauce and egg, mix well.
6. Roll mixture into balls, about 1.2in (3cm)
in diameter, then roll in cooked rice
until well coated.
7. Divide prepared rice balls equally in
single layers into steamer baskets (–)
and (=) . Place onto steamer and cover
with lid.
8. Set steaming timer to 12 minutes.
Adjust for shorter or longer cooking
time as required.
9. Remove prawn and rice balls when
cooked and place onto a
serving platter.
Serve with a small bowl of soy sauce or
sweet chili sauce for dipping.
PRAWN AND RICE BALLS
Makes approx. 32
½ cup long grain white rice
1¼ cups/10.5oz (295ml) water
0.5oz (15g) sliced dried Chinese mushrooms
8.5oz (250g) pork mince
6oz (175g) green prawn meat, finely chopped or minced
½ bunch coriander leaves, finely chopped
¾ cup green shallots, finely chopped
½ cup sliced bamboo shoots, finely chopped
1 tablespoon fresh ginger, finely chopped
2 tablespoons fish sauce
1 x 2oz (60g) egg, lightly beaten
Soy sauce or sweet chilli sauce, for serving