1.Soak glutinous rice in water for 30 minutes, remove and drain.

2.Cut shallots into sections, add 5 ginger slices and soak them in warm water. Set aside.

3.Remove the head and shell of 7 shrimps, leave the tail and cut the rest of the shrimps into puree for later use.

4.Add prawn puree, 1 egg white, a little salt, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, a little sesame oil and a little white pepper into 250g minced pork. Stir clockwise and add spring onion and ginger water for 3 times.

* note: it is the key to stir the meat filling with pearl balls. Water must be added in a small amount and in a clockwise direction for several times. At the same time, water must be absorbed to make the meat feel sticky, so as to form better.

5.Take the right amount of meat in the palm of the hand knead into a round
Put glutinous rice into the steamer drawer, and then put a small hole in the glutinous rice balls with chopsticks to insert the shrimp tail.

6.Place on a simmering steamer and heat for 15 minutes, then turn off the heat and simmer for another 3 minutes.

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