MEAT BALL CONGEE
By Noodle Place Restaurant
For the meatballs: 1kg minced pork 1 egg white 300g fresh prawns, shelled and finely minced 3 tbsp cornflour 2 tsp salt 2 tsp sugar 6 tsp sesame oil 2 tsp white pepper 4 tsp water For the congee: 300g rice, washed and drained 1 tbsp vegetable oil 4.5 litres water
1 To make the meatballs, mix the minced pork with the egg white and minced prawns. 2 Add the cornflour, salt, sugar, sesame oil, pepper and water to the mixture. 3 Scoop and shape one tablespoon of the mixture into a ball. Repeat with the rest of the mixture. 4 Coat the rice with vegetable oil so that the congee will be smooth when cooked. 5 In a pot, bring the water to the boil over high heat, then add the rice. This will ensure that the rice does not stick to the pot. 6 Bring the water to the boil again, then turn the heat down to low and let the congee simmer for 90min, partially covered. Stir occasionally for the last 15min to prevent the congee from sticking to the pot. 7 Bring the congee to the boil and add the meatballs. Cook over low heat for 5min, and serve.