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Source: Rice

Pork & Shrimp Pearl Balls
An excellent side dish to add a little spice to a meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes to 1 hour
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1/2 cup sticky rice, (also known as glutinous or sweet rice)
4 ounces medium shrimp, shelled and deveined
12 ounces ground pork
1/2 cup water chestnuts, minced, drained and rinsed
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 green onion, minced
1 teaspoon fresh ginger, coarsely grated and peeled
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Romaine lettuce leaves, for steaming
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons green onion, thinly sliced
1/4 to 1/2 teaspoon hot chili sesame oil

Prepare the pearl balls: In a medium-size bowl. combine the rice with hot water to cover by 1 inch. Let stand for 1 to 2 hours. Drain and return rice to the bowl.

In a fod processor fitted with a metal blade, process the shrimp to a paste. Scrape the paste into a bowl. Add the pork, water chestnuts, sherry, soy sauce, cornstarch, green onion, ginger, sugar, salt and pepper, and mix well.

With moistened hands, roll about 1 tablespoon of shrimp mixture into a ball, and then roll in the rice to coat. Transfer to a wax-paper-lined baking sheet. Continue with the remaining mixture and rice; you should have about 20 balls.

Line two tiers of a stackable bamboo steamer with romaine leaves and place the rice balls on the lettuce. Stack the tiers and place them over a large pot of boiling water. cover the steamer and steam over medium heat for about 30 minutes, or until balls are cooked through; test for doneness by cutting open one of the balls. You may have to add more hot water to the pot from time to time.

Meanwhile, prepare the dripping sauce: In a small bowl, stir together all the ingredients. Divide among 4 small bowls. Place 5 pearl balls on each plate. Serv immediately with dripping sauce.

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