Name: Pork Dumplings with a Rich Coconut Sauce on Sweetcorn Rice
Yield: for 6 as a one-dish meal
Cuisine: Asia
Ingredients: 175 g/ 6 oz sweetcorn kernels (fresh, frozen or canned); 1 tbsp lemon juice; 4 tbsp freshly grated or desiccated coconut; Sambal Goreng Sauce; 4 garlic cloves, chopped; 6–8 boneless pork chops, with some fat, minced, or 350 g/ 12 oz minced pork; 60–125 g/ 2–4 oz pea shoots; 175 g/ 6 oz white or red long-grain rice; 8–10 raw king prawns, shelled and deveined, then chopped; 1 tsp chopped ginger; about 1½ tsp salt; ½ tsp chilli oil; 3 shallots, chopped; white of 1 egg, lightly beaten; 1 tsp light soy sauce

Preparation info

for
6
as a one-dish meal

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

The rich coconut sauce used here is the Indonesian Sambal Goreng Sauce. ‘Sweetcorn rice’ may not be immediately recognizable to Indonesians of a younger generation than mine, but for my sisters and me, who were children during the Japanese occupation and the years of revolution, it was a staple food when there was not enough rice by itself to go round. Sweetcorn and coconut were added simply to give bulk, but in fact they make rather a good combination and