|
These balls can either be steamed
or deep-fried. The fried versions are crunchy and excellent for
serving at drinks parties.
Ingredients
- minced chicken - 450g/1 lb
- cooked glutinous rice - 225g/8
oz
- small carrot - 1, shredded
- spring onions - 4, chopped
- granulated sugar - a pinch of
- tapioca flour - 1 tsp
- egg - 1
- black pepper
- coriander - 2 tbsp, chopped
- oil
- fish sauce - 2 tbsp
- banana leaves
- sweet chili sauce
- red pepper - 1, cut into strips
- snipped chives
Method
- Combine the egg, coriander,
minced chicken, spring onions and tapioca flour in a mixing bowl.
Mix well and season with black pepper, fish sauce and sugar.
- Spread the cooked glutinous rice
on a plate.
- Put a teaspoonful of the chicken
mixture on the bed of rice. Use your hand to roll and shape the
mixture to make a ball. Repeat with the rest of the chicken
mixture.
- Line a bamboo steamer with
banana leaves and lightly brush them with oil.
- Place the chicken balls on the
leaves and steam over a high heat for 10 minutes until cooked.
- Remove and arrange on a dish.
Garnish with shredded chives, carrots and red pepper. Serve with
sweet chili sauce to dip in. Make about 30.
|