fish sauce – nam pla, sugar, leaf lettuce, tomatoes, fresh Thai chilli peppers, and 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, 2. form into 1/2 inch balls in diameter. 3. Surround each ball with a layer of sticky rice. 4. Line the steamer layer with lettuce, cabbage or other seasonal green leaves, 5. rub thoroughly with the cooking oil . 6. Place the balls on the leaves, spacing well apart about 1-2 inches to prevent them from sticking to each other. 7. Steam over vigorously boiling water for about 20 minutes until cooked. Remove.
For serving, arrange on a serving plate together with assorted fresh vegetables and a chili sauce. Serve immediately
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