for 4 person

Rice with celery

300 g	basmati rice
1 tbsp	olive oil
2	garlic cloves, squeezed
1 tbsp	sesame seeds
1 tsp	salt
5 dl	water
300 g	celery, sliced
½ bunch	coriander, finely chopped
½ bunch	Thai basil, finely chopped

Meatballs

300 g	mince (chicken)
2	spring onions incl. green parts, finely chopped
2	garlic cloves, squeezed
2 cm	ginger, finely grated
2 tbsp	sesame seeds
4 tbsp	panko breadcrumbs or regular breadcrumbs
½ tsp	salt

Sauce

	oil, for frying
1	spring onion incl. green part, finely chopped
200 g	apricots, cut into cubes
50 g	ground cane sugar
2 tbsp	rice vinegar
1 tbsp	fish sauce
½ tsp	chilli flakes
	salt to taste

How it's done

Rice with celery

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Mix the garlic and sesame over a medium heat for approx. 2 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Mix in the celery, coriander and basil.

Meatballs

Place the mince in a bowl along with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mass into 24 balls.

Sauce

Heat the oil in a non-stick frying pan. Fry the meatballs for approx. 6 mins. all over. Remove, reduce the heat. Sauté the spring onion in the same pan for approx. 3 mins. Add the apricots and all the other ingredients up to and including the chilli flakes, cover and simmer for approx. 5 mins. Reduce (uncovered) for approx. 5 mins., return the meatballs to the pan, simmer for approx. 3 mins., season with salt. Plate up the meatballs with the sauce and serve it with the rice and celery.

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