Sticky Rice Shrimp Meat Pearl Balls, Juicy and Chewy Texture
We usually make pearl meatballs with pork minced meat and add appropriate seasonings and spices. This time, we added shrimp to the basic meatball, and the meatballs added shrimp tails, which looked particularly beautiful. The sticky rice soaked up the flavor of the meat, elevating the level several notches, and the texture was also more chewy and juicy! Don't be afraid of being scalded, grab one and eat it, and don't refuse to change it with pearls.
Ingredients & Accessories:
Instructions:
1. Soak sticky rice for 30 minutes
2. Soak green onions and ginger in water to extract green onion ginger water
3. Wash the shrimp, remove the shrimp head and shrimp thread, and reserve the shrimp tail. Chop the shrimp into puree and add it to the meat filling, along with appropriate salt, light soy sauce, oyster sauce, white pepper, egg yolk, green onion ginger juice, and cooking wine, and stir in one direction to strengthen the dough. Then add appropriate cornstarch to mix evenly, and drizzle a little oil to mix and prepare.
4. After the meat filling is ready, form meatballs, and evenly coat them with a layer of sticky rice, and insert a hole into the meatballs with the shrimp tail.
5. After the steamer boils, put the sticky rice shrimp meat meatballs in, steam over high heat for 15 minutes, turn off the heat and steam for 3 minutes before taking it out to eat.
