Recipe Ingredient
- 30g shelled prawns, minced
- 1 century egg, shelled and diced
- 1 salted egg, boiled and diced
- 150g canned peanuts, rinsed and drained
- Spring onion and coriander leaves, chopped
- 1 tbsp shredded young ginger
- 250g overnight cooked rice
- 1.2 litres fresh chicken stock or water
- Ingredients (A):
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- Pinch of salt and sugar
- Dash of pepper
- 1/2 tsp egg white
- 1 tsp cornflour
- Seasoning:
- 1 tbsp concentrated chicken stock
- 1/2 tsp salt or to taste
- 1/4 tsp sugar or to taste
- 1/4 tsp pepper
- 1 tsp sesame oil
- 1/2 tsp fish sauce
Instructions
- Combine minced pork and prawns with ingredients (A). Throw mixture against the sides of a large bowl for 30 to 40 seconds to improve its texture.
- Divide mixture into small equal portions and with lightly wet hands, shape into small balls.
- Put chicken stock and cooked rice in a pot. Bring to the boil.
- Add the pork and prawn balls into the porridge. Add peanuts and both types of eggs. Cook for 8-10 minutes. Adjust with seasoning to taste.
- Serve topped with shredded ginger, chopped spring onion and coriander.
