Sticky Rice Shrimp Balls

Name: Sticky Rice Shrimp Balls
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Glutinous rice; 250g pork; 100g Sea shrimp; 8 Sea prawns; 1 piece Egg white; 10g olive oil; 20g Umami Soy Sauce; Some Chopped green onion and ginger

by Xiaoyingzi Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

I like glutinous rice in the dish, which tastes soft and glutinous, and the dishes paired with glutinous rice are mostly meat dishes, for example, glutinous rice poached chicken, glutinous rice pork ribs and so on. In the process of steaming, the juice of the meat will soak the glutinous rice, making the glutinous rice more delicious. It feels that eating glutinous rice is more fragrant than meat at this time.
This dish is not complicated to make. After steaming to lock in nutrition, it is much healthier than stewing. This dish has been included in one of my family banquet dishes series. It is a great pleasure for friends to come from afar. The delicious specialty dishes must be revealed, this one is absolutely popular

Ingredients

Sticky Rice Shrimp Balls

1. Wash the glutinous rice and soak one night in advance

2. Remove the shell head of the prawn steak, pick out the prawn line, and keep the skin of the other eight prawns until the last section

3. Chop 3 fat 7 lean pork into minced meat

4. Shrimps chopped into minced meat

5. Finely chop chives and fresh ginger

6. Put all the ingredients into the meat

7. Wring in one direction and put in the refrigerator to taste for 30 minutes

8. Soaked glutinous rice to control the moisture

9. Steamer covered with reed leaves

10. Take a ball of minced meat, flatten it into a nest, and place a shrimp on it

11. The ball is round, only one shrimp tail is exposed

12. Wrapped in glutinous rice, soaked in rice

13. Put the prepared glutinous rice ball in the steamer

14. Put the pot in the pot and steam for 20 minutes.

15. Serve directly out of the basket

Tips:
Xiaoyingzi's words:
1. If you have a few water chestnuts, you can put a few on it. The soft glutinous and crispy taste is quite good.
2. The glutinous rice must be soaked in advance, at least 4 hours or more. One night in advance is the best. The longer the soaking time, the more sticky and sticky the glutinous rice will be.
3. The soaked glutinous rice must be dried with water, otherwise it will be difficult to pack because of the high moisture when the filling is soaked.
4. Putting the stuffed stuffing in the refrigerator will make the stuffing firm and help shape