Time to get the bamboo steamer out because we have a delicious recipe for steamed pork and prawn balls rolled in our organic long-grain red rice. It makes an excellent entrée when paired with the daikon & carrot salad or on its own as finger food at your next function!

Serves: 2-4 | Prep Time: 10 mins (Soaking 12-24 hours) | Cook Time: 25 mins

Ingredients:

FOR MEAT BALLS
- 200g Organic Red Rice
- 1 Litre of water
- 200g pork mince
- 200g green prawn meat
- 50g water chestnuts
- 50g bamboo shoots
- 30ml soy sauce
- 10ml sesame oil
- Half bunch chives
- Quarter bunch mint
- 2 cloves garlic

FOR SALAD
- 100g Daikon julienne cut
- 100g Carrot julienne cut
- 50ml Black chinese vinegar
- 30g Sugar

Preparation method:

1. Soak the rice in the water for 12-24 hours prior to making the meat balls.
2. Finely chop the herbs and garlic add to the pork mince in a bowl.
3. Roughly chop the prawns, water chestnuts and bamboo shoots into small pieces add to the pork mix.
4. Add the soy and sesame oil to the pork and prawn mix and mix well with your hands till sticky and bound together.
5. Using your hand carefully roll into 40g balls then roll the meat balls in the drained soaked rice. The rice should stick to the meat balls on the outside like a crumb.
6. Place the crumbed meatballs into a lined bamboo steamer and steam on high for 25 minutes. Check the water level on the steamer to make sure it doesn’t burn.
7. While the crumbed meatballs are steaming Using a mandolin cutter julienne (match stick cut) the daikon and carrot, rinse after cutting.
8. Dissolve the sugar into the vinegar and dress the cut vegetables in it.
9. Place together on a plate and serve!

Credit: Chef - Laura Neville, Photographer - Bianca Milani