Sticky Rice Balls with Sausage and Dried Shrimp

By Kplmrm

This traditional Asian snack makes a great party nibble for your guests to munch on before the main course. Also known as sticky or sweet rice, glutinous rice is the key to binding the elements together. You can find it, along with dried baby shrimp and Chinese sausage, in Asian markets. Serve this dish on any special occasion including lunar New Year or Chinese New Year.

Ingredients

• RICE BALLS:
• 2 cups uncooked short-grain glutinous rice
• 4 cups water, divided
• 1/3 cup dried baby shrimp
• 1 (1/2-ounce) Chinese sausage link
• 2 1/2 teaspoons dark sesame oil, divided
• 3/4 cup green onions, thinly sliced
• 4 garlic cloves, minced
• 1 (8-ounce) can sliced bamboo shoots, drained and coarsely chopped
• 1 tablespoon lower-sodium soy sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon black pepper, freshly ground
• 1 cup fresh cilantro, coarsely chopped
• SAUCE:
• 1/3 cup lower-sodium soy sauce
• 2 tablespoons water
• 2 teaspoons brown sugar
• 1 teaspoon sesame seeds, toasted
• 1/2 teaspoon dark sesame oil
• 1/2 teaspoon Lee Kum Kee chili-garlic sauce

Details

Servings 12
Preparation time 40mins
Cooking time 80mins
Adapted from find.myrecipes.com

Preparation

Step 1

RICE BALLS:
Place rice in a sieve. Rinse with cold water; drain. Bring 3 cups water to a boil in a saucepan; add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Place rice in a large bowl; cool to room temperature.

Bring the remaining 1 cup water to a boil in a small saucepan; add shrimp to pan. Reduce heat, and simmer for 20 minutes. Drain well; finely chop shrimp.

Steam sausage, covered, 15 minutes or until thoroughly heated. Cool slightly; finely chop.

Heat 2 teaspoons sesame oil in a medium nonstick skillet over medium heat. Add green onions and garlic; cook 1 minute, stirring frequently. Add dried shrimp, cooked sausage, and bamboo shoots; cook 1 minute. Stir in 1 tablespoon soy sauce, 1 teaspoon fish sauce, granulated sugar, and black pepper. Add remaining 1/2 teaspoon sesame oil, shrimp mixture, and cilantro to rice, stirring gently to combine. Roll rice into 36 (1-inch) balls. Arrange balls in a single layer on a baking sheet; cover and chill 2 hours.

SAUCE:
Combine 1/3 cup soy sauce, 2 tablespoons water, 2 teaspoons brown sugar, 1 teaspoon toasted sesame seeds, 1/2 teaspoon dark sesame oil, and 1/2 teaspoon chili-garlic sauce in a small bowl; stir with a whisk. Serve rice balls at room temperature with sauce.