Prep 2 hrs 30 mins
Cook 15 mins
This is a commonly seen Chinese dish in Taiwan and also in cantonese cooking. The round meatball covered by sweet rice, which resembles a pearl. The round shape symbolizes fulfillment and success in the Chinese culture. It actually makes a very good appertizer or potluck dish!
- 1 cup sweet rice
- 1⁄2 lb fresh shrimp (8-10 ct.)
- 1⁄2 lb ground pork
- 1 tablespoon green onion, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 egg
- 4 water chestnuts, minced
- 1 carrot (finely grated, for decoration)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1⁄2 tablespoon cornstarch
- 1⁄2 tablespoon rice wine
- 1⁄4 teaspoon salt
- Wash the sweet rice and soak the rice in water for at least 2 hours. Drain the water from the rice, and spread out the rice on a plate.
- Chop up green onion, ginger, and water chestnuts (if you prefer a crunchy bite of the meatball).
- Chop up the shrimp (Or squash 3-4 ct. of shrimps, then chop up the rest into small pieces and add all to the meat).
- Mix ground pork, chopped/squashed shrimps, chopped green onion, ginger, and seasonings until well blended (and become sticky).
- From the mixed meat, form into balls about the size of ping-pong balls. Roll each meatball in the soaked sweet rice, until the meatball is well coated.
- Arrange meatballs in a steamer and steam them over high heat for 12-15 minutes. Remove and serve. (Befroe serving, decorate with a dash of grated carrot on top of each meatball).