Sticky Rice Balls with Sausage and Dried Shrimp
You can never have too many side dish recipes, so give Sticky Rice Balls with Sausage and Dried Shrimp Head to the store and pick up fish sauce, lower-sodium soy sauce, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
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.