-
1
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 till cooked.
-
2
The rice should become glutinous and sticky.
-
3
Lay out on a tray and cold.
-
4
On a small piece of plastic wrap press out rice to 1/2cm thick.
-
5
It is important not to have the rice too thick.
-
6
Take the oyster out of its shell and coat in flour, and place onto rice.
-
7
Bring the ends of the plastic together and wind till it forms a ball.
-
8
Refrigerateovernight, and remove the plastic when set.
-
9
Fry in a preheated deep fryer at 180C till rice is crispy.
-
10
Noodles:Boil the noodles in some water till cooked.
-
11
Drain and pour a little oil over the top.
-
12
(The oil helps the noodles take on the beetroot colour.)
-
13
Place the beetroot in water, with some star anise, vinegar and chilli and allow to boil for a few min.
-
14
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.
-
15
Drain and set aside.
-
16
(For even better results you could soak the noodles in the liquid from a can of beetroot, this is much easier.)
-
17
For The Dressing:Mix ingredients well.
-
18
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.
-
19
Garnish with some fresh coriander leaves.
