Recipes continued

Prawn and rice balls

Makes approx. 32

½cup long grain white rice 1¼ cups/312ml water

15g sliced dried Chinese mushrooms

250g pork mince

175g green prawn meat, finely chopped or minced

½bunch coriander leaves, finely chopped

¾ cup finely chopped green shallots

½cup sliced bamboo shoots, finely chopped 1 tablespoon finely chopped fresh ginger

2 tablespoons fish sauce

1 x 60g egg, lightly beaten

Soy sauce or sweet chilli sauce, for serving

1.Fill water reservoir to MAX level, insert the drip tray then place steamer basket on top

. 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.

. 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 3 cm 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.

. 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 chilli sauce for dipping.

R10

NOTE: All recipes use Australian Standard Measuring Cups and Spoons.

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Breville BFS600 manual Prawn and rice balls

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