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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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These bite-size shrimp balls make for ideal finger food—plus, kids will love the name. Ingredients:
1 pound uncooked shrimp, peeled, deveined, and tails removed |
2 tablespoons finely chopped scallions |
2 teaspoons soy sauce |
1/2 teaspoon grated fresh ginger |
1/2 cup short-grain rice (such as arborio), soaked in 2 cups very hot water for 2 hours |
cabbage or lettuce leaves |
ponzu sauce (available at asian specialty stores) or more soy sauce |
Directions:
1. 1. Put half the shrimp in a food processor and pulse until finely chopped.
2. 2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).
3. 3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
4. 4. Drain the rice and spread it on a plate. Form the shrimp mixture into 1 1/2-inch balls. Roll each in the rice.
5. 5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the shrimp is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.
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