Minced pork 300 g
Water chestnuts 7
Long-grain glutinous rice 100 g
Salt 1/4 tsp
Bonito seasoning 1/4 tsp
White pepper a pinch
Minced ginger 1 tsp (about 6 g)
Fried shallots 2 tbsp
Potato starch 1 tbsp
To finish:
Chopped coriander and finely diced carrot, to taste
(No coriander today, so we used spring onion.)
Method:
1. Rinse the glutinous rice and soak for at least 4 hours. (It shortens the steaming time.)
2. Finely chop the water chestnuts.
3. Mix the minced pork with the salt, bonito seasoning and white pepper.
4. Throw the mixture against the bowl by hand until it starts to feel springy.
5. Mix in the chopped water chestnut, minced ginger and fried shallots (crushed first).
6. Mix in the potato starch.
7. Roll the filling into small balls and coat them in the glutinous rice.
8. Arrange on a plate. Scatter over diced carrot now, or add coriander and carrot once they are steamed.
9. Steam over a high heat for 15–20 minutes.
Fried shallots take pearl meatballs from good to genuinely excellent.
Make something warm for the people you cook for — they will tell you about it.