HI Guys!! Here's the next recipe from my Dinner Party I had a few weeks ago! It's the main dish - Thai Crispy Rice Ball Salad! This is one of my favourite dishes to make, it's so filling and so yum I always go back for seconds. It is a bit time consuming, but it is so worth it!
Poached Chicken and Rice Ball Salad
From The Australian Masterchef Magazine (Issue 9)
265g (1 & 1/3 cups) jasmine rice
2 x 280g chicken breasts
35g (1/2 cup) shredded coconut, toasted (just place it in a small frying pan and heat on medium-high heat until it browns - watch it carefully because it changes colour veerrry quickly!)
1 tsp ground turmeric
1/2 small onion, thinly sliced
8 kaffir lime leaves, centre vein removed, finely shredded (i chopped mine heaps fine - you can get these from Woolies btw)
3 eggs, lightly beaten
Vegetable oil, to deep-fry
4 red bird's eye chillies, slit
50g (1/3 cup) unsalted peanuts, roasted
2 tsp dried chilli flakes
1 & 1/2 tbsp white sugar
60ml (1/4 cup) lemon juice
80ml (1/3 cup) fish sauce
4 spring onions
1/2 small red onion, thinly sliced
3/4 cup roughly chopped coriander, plus extra spring to garnish
1/2 cup torn mint leaves
4 iceberg lettuce leaves
1. Place rice in sieve and rinse under running water until water runs clear. Place in saucepan with 400ml water and 1/2 tsp salt, bring to boil over medium heat. Cover with lid, reduce heat to low, cook for 10 mins or until liquid absorbed. Remove from heat. Set aside, covered, for 10 mins (residual heat will finish cooking rice)
2. Meanwhile, bring saucepan of water to boil, turn off heat , add chicken. Cover for 30 mins or until cooked (heat will be sufficient to cook the chicken). Drain and set aside. NOTE: I got better results, cutting the breast into smaller pieces, especially the thicker parts - i think it cooks through a bit more by doing this.
3. To make rice balls, place warm rice, coconut, turmeric, onion, kaffir lime leaves and eggs in large bowl. Using damp hands, combine well then press the mixture into 10 balls.
4. Fill a wok 1/3 full with oil (or just use a deep-fryer like i did) and heat over medium heat to 160C (340F) or until a cube of bread turns slightly golden in 20 seconds. Gently lower chillies into oil and fry for 2 mins or until light golden. Remove with slotted spoon and drain on baking tray lined with paper towel. Lower rice balls in oil and fry, in 2 batches, turning, for 8 minutes or until golden (don't over do it or they will get too crispy and tough). Remove with slotted spoon and drain on baking tray lined with power towel. Cool for 5 mins.
5. Meanwhile, using mortar and pestle (I actually used an electric grinder), pound 35g (1/4 cup) peanuts to a paste. Transfer to large bowl, add chilli flakes, sugar, lemon juice and fish sauce and stir well to combine. Shred chicken, then add to the bowl with spring onions, red onion, coriander and mint. Using a wooden spoon, break up rice balls slightly, add to chicken mixture and toss until just combined.
6. Serve in big bowl with lettuce leaves on the side, remaining peanuts, fried chillies and coriander sprigs.
Enjoy =) xx