Chang Family Recipes #5 and #6 - Sauteed Shrimp and Pearl Meatballs

Aaaah.  Now to the hot stuff. These dishes are easy to make and comforting to eat.  Prepare to have your serving platters scraped clean of every last stray piece of scallion or sticky grain of pork-drenched rice.

Sauteed Shrimp  

Place 1 ½ lbs shelled, deveined shrimp in a bowl with 1 egg white,  1 TB cornstarch, 2 tsp Shaoxing Rice Wine, and 2 tsp of salt.  Mix well.

Heat 1/3 cup of oil in a pan, add 1 chopped scallion and 2 tsp shredded ginger, fry until fragrant.                 

Add shrimp and sauté until cooked through.                                                                         

Sprinkle chopped scallion greens to garnish.

Zhen Zhu Wan Zi  (Pearl Meatballs)

My favorite dish.  I love everything about it.  The sticky rice, the tender meat, the crunch of the water chestnuts, its fragrance, its warmth.  Eat and be filled with happiness.   

 Soak 1 cup of raw sticky rice in cold water for 5-6 hours.  Drain.

 Mix 1 lb ground pork with 10 whole water chestnuts (canned) chopped fine, 1 egg, 1 tsp salt, 1 tsp sugar, ½ TB wine and 1 TB cornstarch.

Form into 1 ¼” meatballs.   Roll in rice.  Be careful to not let rice get rolled inside the meatball or those stray grains will stay raw.

Place on a plate to steam. Steam 40 minutes. 

Serve, stand back and watch the chopsticks fly.

More Chang Family Chinese New Year Recipes here: Two Salads, Tea Eggs, 10,000 Year Old Eggs