najaah

• INGREDIENTS
• 600 grams grated chayote (drained & salted)
• 100 grams minced chicken
• 20 grams minced dry shrimp
• 3-4 tablespoons tapioca flour
• salt to taste (1-2 tablespoons)
• 1 bunch of green scallion

METHOD

• Peel the chayote, cut into quarters lengthwise, trim away the peel and center bits. Coarsely grate the chokoes with one tablespoon of salt and put aside in another dish. Hand strain the grated chokoes. Allow to drain in a colander.

Finely chop the medium onion. 

• Mix with the minced chicken add the garlic paste and mix well by hand. Take a shallow pan , let it heat add ½ tablespoon of oil , when oil is hot and the mince chicken with a pinch of pepper and salt.  Let it cooks thoroughly and keep aside.
• Wash the dry shrimp and let it sit in a bowl of water. Drained the water and finely chop the dry shrimps. Heat a round bottomed cooking pot with 2 tablespoon of oil . When oil is hot add the mince dry shrimp let it fry till crispy. Drained the excess of oil on a paper towel

• Add the cooked mince chicken and the fried dry shrimp into the grated chayote with the chopped  green scallion, a dash of black pepper and one to two drops of sesame oil .Gradually mix in the tapioca powder and hand mix well. Cover with cling wrap and put in fridge for 20 minutes.
• Meanwhile, prepare the steamer and put on slow simmer.
• Using little quantities of the grated chokoes, make balls approximated 2.5 cm (1 inch) in diameter. 
• Place balls in steamer and allow to simmer for 15-20 minutes or until thoroughly cooked. Check by breaking one ball in half to see if cooked inside.
• Serve with hot chilli sauce and sprinkle some green scallion
• Enjoy.