Chinese-style steamed pearl balls with pork and shrimps

Based on 6 ratings
Kochtopf & Feder

Kochtopf & Feder

kochtopf-und-feder.de

“A spectacular appetizer for fans of Chinese cuisine. They not only look great but taste fantastic, and they’re not so difficult to make. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g ground pork
150 g shrimp
dried shiitake mushrooms
scallion
10 g ginger
1 stalk lemongrass
kaffir lime leaf
1 clove garlic
10 g cilantro
2 tsp fish sauce
egg
200 g sticky rice
sweet chili sauce (for serving)
Metric
Imperial

Utensils

  • 2 bowls
  • cutting board
  • knife
  • food processor
  • rubber spatula
  • bamboo steamer
  • parchment paper
  • pot (large)

Nutrition per serving

Cal
318
Protein
25 g
Fat
20 g
Carb
9 g
  • Step 1/4

    • dried shiitake mushrooms
    • 150 g shrimp
    • scallion
    • 10 g ginger
    • 1 stalk lemongrass
    • kaffir lime leaf
    • 1 clove garlic
    • 10 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

    • 300 g ground pork
    • 2 tsp fish sauce
    • 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

    • 200 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!