Asian-style steamed chicken balls

SHAPE
8 servings Prep: 20 mins, Cooking: 10 mins
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Poultry

By Food24 November 03 2009
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Ingredients (12)

250 ml sushi rice
400 g mince — chicken, turkey or pork
2 courgettes — finely diced
0.50 onion — finely sliced
2 garlic — cloves, crushed
10 ml fresh ginger — freshly grated
15 ml fish sauce
15 ml soy sauce
5 ml shrimp paste
5 ml fresh chillies — minced
2 ml white pepper
makes 30 to 40 balls
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Method:

Rinse rice until water runs clear.
Pour boiling water over rice to cover and allow to soak for 15 minutes.
Rinse, drain and set aside.
Mix remaining ingredients together.
Shape into small balls and lightly roll in damp sushi rice.
Place in steamer over boiling water and steam for about eight to 10 minutes.
Serve with a dipping sauce, made to taste with sweet Indonesian soya sauce, fresh chilli and lime juice.

NUTRITION PER PORTION: Energy 636 kJ; Carbs 11,9 g; Protein 16 g; Fat 3,8 g.



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