This traditional Asian snack food would make a great party nibble. Also known as sticky or sweet rice, glutinous rice is the key to binding the elements together. Find it, along with dried baby shrimp and Chinese sausage, in Asian markets.

Victoria Abbott Riccardi
Recipe by Cooking Light August 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
12 servings (serving size: 3 balls and 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare 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.

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  • 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 oil in a medium nonstick skillet over medium heat. Add onions and garlic; cook 1 minute, stirring frequently. Add shrimp, sausage, and bamboo shoots; cook 1 minute. Stir in 1 tablespoon soy sauce, fish sauce, granulated sugar, and pepper. Add remaining 1/2 teaspoon 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.

  • To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients in a small bowl; stir with a whisk. Serve rice balls at room temperature with sauce.

Nutrition Facts

150 calories; fat 2.3g; saturated fat 0.5g; mono fat 0.8g; poly fat 0.8g; protein 3.9g; carbohydrates 28g; fiber 1.2g; cholesterol 5mg; iron 1mg; sodium 343mg; calcium 16mg.
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