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Porcupine Rice Ball


For 2 servings: 

180g minced pork
150g glutinous rice, soaked overnight then drained
2 pcs fresh water chestnut, washed, skinned and cut into cubes
1 dried shitake mushroom, soaked in water and cut into cubes
1 egg, beaten
1 spring onion, chopped

For the marinade
2 tsp light soy sauce
1 tsp cornflour
1 tsp sesame oil
1 tsp ginger juice
1/2 tsp sugar
1/2 tsp chicken powder

Cooking Method

  1. Mix all the ingredients together and marinate minced pork overnight. 
  2. The next day, shape the pork into small rolls and roll them in the glutinous rice that has been soaked overnight and drained. 
  3. Sprinkle all over with chopped chilli and spring onion. 
  4. Place the rice balls onto a greased tray before steaming for 15 minutes. 

To serve

  1. Garnish with more spring onions just before serving.
  2. Serve with Asian chilli sauce. 

Recipe by Chef Judy Koh & Gourmet Living

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