Porcupine MeatballsMarcus Nilsson
These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.
Recipe information
Total Time
2 1/2 hours
Yield
Makes 4 servings
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
Preparation
Step 1
1. Put half the shrimp in a food processor and pulse until finely chopped.
Step 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).
Step 3
3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
Step 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.
Step 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.
