Porcupine Meatballs
Asian-inspired shrimp meatballs coated in short-grain rice, giving them a spiky 'porcupine' appearance. These delicate steamed meatballs combine succulent shrimp with fresh ginger, scallions, and soy sauce for a light yet flavorful dish.
Ingredients
- •1 pound uncooked shrimp, peeled, deveined, and tails removed
- •2 tablespoons finely chopped scallions
- •2 teaspoons soy sauce
- •½ teaspoon grated fresh ginger
- •½ cup short-grain rice (such as arborio), soaked in 2 cups very hot water for 2 hours
- •4 leaves Cabbage or lettuce leaves
- •¼ cup Ponzu sauce (available at Asian specialty stores) or more soy sauce
Cooking Instructions
- 1.
1. Put half the shrimp in a food processor and pulse until finely chopped.
3 min
- 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).
2 min
- 3.
3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
3 min
- 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.
10 min
- 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.
9 min
