You have to Plan ahead for this dish, because the glutinous rice must soak at least 8 hours, or overnight. Glutinous rice, which absorbs twice its weight in water when soaked and cooked, produces the prized sticky coating for these savory appetizers. (Do not substitute long- or short-grain rice.) Serve these toothsome morsels as cocktail-party nibbles or as a side dish for an Asian-inspired menu. Glutinous rice is available in Asian markets and by mail-order. (Makes 12 pieces for this serving)
Ingredients:
11⁄3 cups glutinous rice1⁄2 pound small shrimp (more than 55 per pound), peeled and deveined
4 shiitake mushrooms, stems 4 shiitake mushrooms, stems removed and discarded, caps
cleaned and finely chopped
1 large egg white
1 scallion, white part only, minced
1 tablespoon soy sauce
Vegetable oil for the steamer
Procedures:
1.Place the rice in a large bowl and cover with water by at least 3 inches. Set aside to soak for at least 8 hours, or overnight.
2.Line a baking sheet with three layers of paper towels. Drain the rice and spread it evenly on the towels, which will absorb any excess water.
3.Combine the shrimp, mushrooms, egg white, ginger, scallion, and soy sauce in a food processor and pulse 4 or 5 times, scraping down the bowl as necessary. Then process the mixture until a smooth paste is formed, about 1 minute. Transfer to a bowl.
4.Shape tablespoonfuls of the paste into balls and roll them in the rice, covering them completely.
5.Lightly oil the bottom of a bamboo steamer tray. Place the balls 1 inch apart in the steamer tray. Use as many steamer trays as necessary, stacking them on top of one another, to hold all the shrimp balls.
6.Choose a pot that will allow the steamer to rest snugly on its upper rim so no steam will escape. Fill the pot with an inch or so of water and bring it to a simmer. Cover the top of the bamboo steamer, place it over the pot, and steam for 15 minutes. Alternatively, you can use a standard metal vegetable steamer basket. Oil the basket and fill it with as many shrimp balls as will fit in one layer without touching. Place the basket in a pot with 1⁄2 inch of simmering water, cover, and steam for 15 minutes. Repeat the process until all the shrimp balls are steamed.
