• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. 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.
  2. Divide mixture into small equal portions and with lightly wet hands, shape into small balls.
  3. Put chicken stock and cooked rice in a pot. Bring to the boil.
  4. 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.
  5. Serve topped with shredded ginger, chopped spring onion and coriander.

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