RECIPES OF THAILAND

Ingredients

14 oz

1

1 tbsp

2 tbsp

4

4

10 oz

Chicken breast (finely chopped)
Egg
Tapioca flour
Ground pepper
Spring onions (finely sliced)

Corianders (finely sliced)
Cooked sticky rice
Fish sauce (for serving)

Sugar (for serving)

Leaf lettuce (for serving)

Tomatoes (for serving)

Fresh Thai chile pepper (for serving)

Pineapple (for serving)
 

1. In a large mixing bowl, mix together the chicken, egg, tapioca flour and all the seasoning ingredients with spring onions and corianders except the sticky rice, then form into 1/2 inch balls in diameter

2. Surround each ball with a layer of sticky rice

3. Line the steamer layer with lettuce, cabbage or other seasonal green leaves, rub with the cooking oil thoroughly

4. Place the balls on the leaves, spacing well apart about 1-2 inches to prevent them from sticking to each other

5. Steam over vigorously boiling water for about 20 minutes until cooked then remove

6. For serving, arrange on a serving plate together with assorted fresh vegetables and a chili sauce and serve immediately