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Chicken and Rice Bites with Prawns and Bok Choy

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Something fresh for a fresh start! Let’s be honest, how often does anyone stick to the admirable resolutions they muttered to themselves as book opened on a new year? Be kind to yourself! You can turn over a new leaf at any time of year. Who cares if it hasn’t happened yet? Whenever I want to make a fresh start, I go for freshness in my meals. It’s amazing how it resets the way you think about food when you make just a few small tweaks. And this starter is so delicious, you’ll crave it after the first bite!

CHICKEN AND RICE BITES WITH PRAWNS AND BOK CHOY

TIME: 1 hour | SERVES: 6

INGREDIENTS

for the chicken and rice balls

125 ml Spekko Basmati Long Grain White Rice

15 g fresh coriander

6 spring onions, roughly chopped

2 garlic cloves

6 deboned and skinless chicken thighs, roughly chopped

juice of 1 small lemon

salt and freshly ground black pepper

olive oil

for the rest

olive oil

6 large prawns, shelled and deveined

80 g mange tout peas

6 baby bok choy, leaves seperated

juice of 1 lemon

500 ml water

salt and freshly ground black pepper

4 spring onions, sliced

100 g mung bean sprouts

fresh mint leaves

fresh dill

METHOD

for the chicken and rice bites

Cook the rice according to the instructions on the back or the packet. Place the cooked rice, coriander, spring onions, garlic and chicken in a food processor. Process until well mixed. Add the lemon juice and season with salt and pepper.

Roll the meat into bite-sized balls. Heat a little olive in a non-stick pan and fry till golden brown and cooked. Keep warm to one side while preparing the rest of the dish.

TIP: Before you start rolling your bites, heat a little olive oil in a pan. Roll one ball and fry until cooked. Taste to see if you are happy with the seasoning and adjust if needed.

for the rest
Heat a little olive in a pan. Add the prawns and fry until their colour changes to pink. Add the mange tout peas and add the bok choy. Fry for a couple of seconds and add the lemon juice and water. Season with salt and pepper and let it simmer for about 5 minutes. Taste the liquid to test if it needs more seasoning.

Arrange the chicken balls, prawns, bok choi and mange tout peas in small serving bowls. Spoon some of the liquid into the bowls and garnish with the spring onions, bean sprouts, mint leaves and dill.

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