Chicken and Sticky Rice Balls recipe
information
These balls can either be steamed or deep fried. The fried versions are crunchy and are excellent for serving at drinks parties.
ingredients
450 g (1 lb) minced chicken
1 egg
15 ml (1 tsp) tapioca flour
4 spring onions, finely chopped
30 ml (2 tbsp) chopped coriander
30 ml (2 tbsp) fish sauce
pinch of granulated sugar
freshly ground black pepper
225 g (8 oz) cooked sticky rice
banana leaves
oil for brushing
1 small carrot, shredded, to garnish
1 red pepper, cut into strips, to garnish
snipped chives, to garnish
sweet chilli sauce, to serve
1 egg
15 ml (1 tsp) tapioca flour
4 spring onions, finely chopped
30 ml (2 tbsp) chopped coriander
30 ml (2 tbsp) fish sauce
pinch of granulated sugar
freshly ground black pepper
225 g (8 oz) cooked sticky rice
banana leaves
oil for brushing
1 small carrot, shredded, to garnish
1 red pepper, cut into strips, to garnish
snipped chives, to garnish
sweet chilli sauce, to serve
method
1. In a mixing bowl, combine the minced chicken, egg, tapioca flour, spring onions' and coriander. Mix well and season with fish sauce, sugar and freshly ground black pepper.
2. Spread the cooked sticky rice on a plate or flat tray.
3. Place a teaspoonful of the chicken mixture on the bed of rice. With damp hands, roll and shape the mixture in the rice to make a ball about the size of a walnut. Repeat with the rest of the chicken mixture.
4. Line a bamboo steamer with banana leaves and lightly brush them with oil. Place the chicken balls on the leaves, spacing well apart to prevent them sticking together. Steam over a high heat for about 10 minutes or until cooked.
5. Remove and arrange on serving plates. Garnish with shredded carrots, red pepper and chives. Serve with sweet chilli sauce to dip in.
2. Spread the cooked sticky rice on a plate or flat tray.
3. Place a teaspoonful of the chicken mixture on the bed of rice. With damp hands, roll and shape the mixture in the rice to make a ball about the size of a walnut. Repeat with the rest of the chicken mixture.
4. Line a bamboo steamer with banana leaves and lightly brush them with oil. Place the chicken balls on the leaves, spacing well apart to prevent them sticking together. Steam over a high heat for about 10 minutes or until cooked.
5. Remove and arrange on serving plates. Garnish with shredded carrots, red pepper and chives. Serve with sweet chilli sauce to dip in.
serving amount
makes about 30
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
