Fried sticky rice fritters stuffed with pork and carrot
Xôi nhân thịt chiên
Serves 4 (12 balls)
Ingredients for the balls
- Steamed sticky rice, 160 g (“nếp”)
- Steamed mung bean, 60 g (“đậu xanh”)
- Sugar, 1 teaspoon
- Salt, 2 pinches
- Cooking oil, 1 teaspoon
Ingredients for the pork stuffing
- Minced pork lean, 70 g
- Minced carrot, about 30 g
- Minced garlic, 1 tablespoon
- A pinch of pepper
- Cooking oil, 1 tablespoon
Method
Prepare the stuffing:
- Sauté the minced lean pork with oil and chopped garlic. When the pork is going to be cooked add in the minced carrot and sauté during 2 minutes only.
- Add seasoning, taste and adjust at your convenience.
Prepare the sticky rice:
- Bring mung bean to a steam, drained and then blend with the sugar and salt until you obtain a paste.
- Mix the mung bean paste with the sticky rice and 1 teaspoon of oil. Set aside.
The balls:
- Separate the sticky rice in 12 equal pieces. Wear gloves. Take 1 piece in your hand and flat it down to have a thin round shape (like a pancake).
- Add one part of the stuffing in the center and then close the ball.
- Press firmly the ball in your hands. Roll the ball between your 2 hands to obtain a nice round shape with a diameter of 4cm. Keep all the balls on an oiling surface to make sure they won’t stick. Continue until all the sticky rice and stuffing are finished.
- Fried the balls until the color becomes light brown. Drained the fried balls on a kitchen tissue.
- Place on a serving platter, serve warm with a small bowl of soya sauce.
