November 29, 2017

(or Porcupine Balls to some – but not porcupines!)


170 g sushi rice
400g minced chicken or pork
40g water chestnuts, drained and chopped
2 shallots finely chopped
1 teas grated ginger finely chopped
1 clove crushed garlic
2 teas soy sauce or kecap manis
2 tabs finely chopped coriander leaf
1 finely chopped red chilli


Put the rice in a bowl with enough water to cover and leave to soak for 3
hours – or overnight.
Mix the other ingredients together. This will make quite a wet, sticky mixture
so plan ahead and have all the equipment out before you start rolling the
Pearl Balls.
Drain the rice and put in a shallow bowl.
Roll up the pork mixture into balls about the size of a golf ball. As you make
each ball, roll it in the rice so that it is coated all over and set aside.
When that’s done wash your icky hands.
Line a bamboo steamer basket with baking paper and set over a wok of gently
boiling water. Fill with Pearl Balls leaving space between them. As they cook
the rice will expand out. They will take about 30 – 40 mins to cook through.
Depending on the size of your steamer you may have to do them in batches,
so have the oven on at appox. 80deg and keep the cooked ones warm while
the others cook in the steamer.

Serve with Hells Breath CHILLI LIME GINGER DIPPING SAUCE and accept
the acclaim from your dinner guests.

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