Shrimp Balls Recipe and Ingredients

Shrimp Balls Ingredients

11⁄3 cups glutinous rice
1⁄2 pound small shrimp (more than 55 per pound), peeled and deveined
4 shiitake mushrooms, stems removed and discarded, caps cleaned and finely chopped
1 large egg white 1 teaspoon minced ginger 1 scallion, white part only, minced 1 tablespoon soy sauce Vegetable oil for the steamer

Shrimp Balls Cooking Tips

1. Place the rice in a large bowl and cover with water by at least 3 inches. Set aside to soak for at least 8 hours, or overnight.

2.Line a baking sheet with three layers of paper towels. Drain the rice and spread it evenly on the towels, which will absorb any excess water.

3.Combine the shrimp, mushrooms, egg white, ginger, scallion, and soy sauce in a food processor and pulse 4 or 5 times, scraping down the bowl as necessary. Then process the mixture until a smooth paste is formed, about 1 minute. Transfer to a bowl.

4.Shape tablespoonfuls of the paste into balls and roll them in the rice, covering them completely.

5.Lightly oil the bottom of a bamboo steamer tray. Place the balls 1 inch apart in the steamer tray. Use as many steamer trays as necessary, stacking them on top of one another, to hold all the shrimp balls.

6.Choose a pot that will allow the steamer to rest snugly on its upper rim so no steam will escape. Fill the pot with an inch or so of water and bring it to a simmer. Cover the top of the bamboo steamer, place it over the pot, and steam for 15 minutes. Alternatively, you can use a standard.