Recipe Exchange

Hom Mali Porcupine Balls

  • 1 cup of Thai Hom Mali Rice
  • 250gm minced pork and shrimp
  • 1/4 cup water chestnuts, finely chopped
  • 3 dried mushrooms
  • 1 tbsp spring onion, finely chopped
  • 1 tbsp garlic, minced
  • 1 tbsp oyster sauce
  • 1 tbsp soya sauce
  • 1/2 tsp salt
  • 3 tbsp soya sauce
  • 2 tbsp brown sugar
  • 1 tbsp ground ginger
  • 3 tbsp warm water
  • Mix all ingredients and blend well.
  1. Soak the rice in water for at least two hours, then drain.
  2. Soak mushrooms in warm water until soft. Chop finely.
  3. Marinate minced pork and shrimp with oyster sauce, soya sauce and salt, Mix garlic, spring onion and water chestnuts.
  4. Dampen your hands and gently form a full tablespoon of the pork-shrimp mixture into balls.
  5. Roll the balls in the rice.
  6. Line the top tray of a double steamer with a piece of white muslin. Place the balls on it and cook for seven minutes or until done. Serve hot with sauce