INGREDIENTS

INSTRUCTIONS

RICE BALLS
NOODLES
FOR THE DRESSING
Soak the rice overnight, then place the water and rice, with the star
anise and cinnamon sticks in a pot over medium heat, stirring
constantly until cooked. The rice should become glutinous and sticky.
Lay out on a tray and cool.
On a small piece of plastic wrap press out rice to 1/2cm thick. It is
important not to have the rice too thick.
Take the oyster out of its shell and coat in flour, and place onto
rice.
Bring the ends of the plastic together and wind until it forms a ball.
Chill overnight, and remove the plastic when set.
Fry in a preheated deep fryer at 180C until rice is crispy.
Noodles:
Boil the noodles in some water until cooked. Drain and pour a little
oil over the top. (The oil helps the noodles take on the beetroot
colour.)
Place the beetroot in water, with some star anise, vinegar and chilli
and allow to boil for a few minutes.
Remove the beetroot and place the noodles in the beetroot infused
water, to allow it to take on the colour and flavours of the water.
Drain and set aside.
(For even better results you could soak the noodles in the liquid
from a can of beetroot, this is much easier.)
For The Dressing:
Mix ingredients well.
To Assemble:
Place a bed of noodles on a plate, coat the rice balls in the
dressing and assemble them in a oyster shell on top of the noodles.
Garnish with some fresh coriander leaves.
Converted by MC_Buster.
Per serving: 101 Calories (kcal); 5g Total Fat; (36% calories from
fat); 3g Protein; 17g Carbohydrate; 13mg Cholesterol; 72mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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