My Taiwanese Meat Ball

When I got home, I made my own Taiwanese Meat Balls.

 

 

Taiwanese Meat Balls

1 cup long grain rice powder—make sure there are no lumps

7 cups water

4 cups potato starch

3 cloves garlic, minced

6 oz pork tenderloin, cut into ½ inch cubes

10 dried shitake mushrooms, soaked in 1 cup water, chopped

1 8-oz can bamboo shoots

¼ cup soy sauce

¼ cup rice wine

2 Tbs sesame oil

20 shrimp, shelled & deveined

Oil

Add rice powder to pot and slowly add water, stirring continuously so that no lumps form. Bring water and rice powder to a boil. Reduce heat and simmer, stirring frequently until mixture thickens. Remove from heat and let cool. It is very important to make sure mixture is cool before stirring in the potato starch, 2 cups at a time and mix until smooth.

Heat oil and sauté garlic briefly. Add pork and brown. Add mushrooms and stir fry briefly. Add bamboo shoots. Add soy sauce, mushroom water and rice wine. Simmer on low heat until most of the liquid has evaporated. Remove from heat. Add sesame oil.

Clean shrimp and spinkle with a little salt.

When ready to assemble, oil small dishes. Fill halfway with rice/potato starch mixture. Add one large tablespoon of the meat mixture and top with 1 shrimp. Cover with rice/potato starch mixture. Steam for 12-14 minutes or until translucent. Remove from steamer and place dishes into a shallow bath of cold water. Turn out. Brush tops with additional oil.

Serve with garlic soy sauce (1 cup soy sauce, 4 cloves garlic--minced and 1 Tbs sugar. Prepare well in advance.)

Also top with hot miso sauce (1 cup miso, 1 ½ cups sugar, ½ cup water, 2 Tbs cayenne pepper).