Ngau yook ju yook yin

Ngau yook ju yook yin

Beef and pork balls with rice coating

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

There are two names for this recipe — one is pearl balls and the other porcupine balls, because the rice grains stick out like the quills of a porcupine.

Ingredients

Quantity Ingredient
220g short-grain rice
6 dried shiitake mushrooms
250g lean minced beef
250g minced pork
3 spring onions, thinly sliced
1/2 teaspoon fresh ginger, finely grated
1 garlic clove, crushed
2 teaspoons salt
1 egg, lightly beaten
1/4 cup water chestnuts, finely chopped

Method

  1. Put the rice in a bowl with enough cold water to cover and leave to soak for at least 2 hours, then drain well. Spread out on a tray lined with paper towel and leave to dry while preparing the meatballs.
  2. Soak the mushrooms in hot water for 20–30 minutes, then drain well. Cut off and discard the mushroom stems and thinly slice the caps. Put into a large bowl with all the remaining ingredients and use your hands to combine everything together evenly.
  3. Take portions of the mixture at a time and roll into balls with a 2.5 cm diameter, rolling them between your palms. Roll each ball separately in the rice, making sure you press just hard enough for the rice to stick and make an even coat all over.
  4. Lightly oil a bamboo steamer basket and arrange the balls in the base, leaving space between each so the rice can swell as it steams. Steam over boiling water for about 30–35 minutes, or until the rice swells and the balls are covered in pearly grains — you may need to add more boiling water during this time. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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