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Asian-style steamed chicken balls

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 12
Servings 8
Time 20 mins


  • 250
    sushi rice
  • 400
    chicken, turkey or pork mince
  • 2
    baby marrows, finely diced
  • 0.50
    onion, finely sliced
  • 2
    cloves garlic, crushed
  • 10
    freshly grated ginger
  • 15
    fish sauce
  • 15
    soya sauce
  • 5
    shrimp paste (available at Oriental emporiums and selected supermarkets)
  • 5
    minced chilli
  • 2
    white pepper
  • Makes 30 to 40 balls


10 mins
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.


Read more on: steam  |  poultry

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