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.