Porcupine Meatballs

Ingredients

• •1 pound uncooked shrimp, peeled, deveined, and tails removed
• •2 tablespoons finely chopped scallions
• •2 teaspoons soy sauce
• •½ teaspoon grated fresh ginger
• •½ cup short-grain rice (such as arborio), soaked in 2 cups very hot water for 2 hours
• •4 leaves Cabbage or lettuce leaves
• •¼ cup Ponzu sauce (available at Asian specialty stores) or more soy sauce

Cooking Instructions

1. 1.

   1. Put half the shrimp in a food processor and pulse until finely chopped.

   3 min

2. 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).

   2 min

3. 3.

   3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.

   3 min

4. 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.

   10 min

5. 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.

   9 min