Chinese-style steamed pearl balls with pork and shrimps

Step 1/4

• 1 dried shiitake mushrooms
• 75 g shrimp
• ½ scallion
• 5 g ginger
• ½ stalk lemongrass
• ½ Makrut lime leaf
• ½ clove garlic
• 5 g cilantro

• bowl
• cutting board
• knife

Soak the mushrooms in hot water for 20 minutes. In the meantime, roughly chop the shrimp. Chop the scallion, ginger, and lemongrass. Finely chop the kaffir lime leaf, garlic, and cilantro. Drain the soaked mushrooms, remove the stem, and finely chop.

Step 2/4

• 150 g ground pork
• 1 tsp fish sauce
• ½ egg

• food processor
• rubber spatula

Put the ground pork (I always mince the meat fresh, at home), shrimp, scallion, ginger, lemongrass, kaffir lime leaf, garlic, fish sauce, and egg into a food processor and blend to a smooth mass. Transfer to a bowl and fold in chopped cilantro.

Step 3/4

• 100 g sticky rice

• bowl

Put the rice in a bowl. Use wet hands to form the pork-shrimp mixture into approx. 3 cm/1-in. balls and gently roll them in the rice to cover on all sides.

Step 4/4

• sweet chili sauce (for serving)

• bamboo steamer
• parchment paper
• pot (large)

Place the balls into a bamboo steamer lined with parchment paper. Steam in a large pot over simmering water for approx. 1 – 1.5 hrs. Refill the pot with warm water as needed. Serve the steamed pearl balls with sweet chili sauce. Enjoy!

Enjoy your meal!