Porcupine Meatballs

Ingredients for Porcupine Meatballs

• 450g uncooked prawns, peeled, deveined, and tails removed

• 2 tablespoons finely chopped spring onions

• 2 teaspoons soy sauce

• 1/2 teaspoons grated fresh ginger

• 90g short-grain rice (such as arborio), soaked in 2 cups very hot water for 2 hours

• Cabbage or lettuce leaves

• Ponzu sauce (available at Asian specialty stores) or more soy sauce

How to make Porcupine Meatballs

1. Put half the prawns in a food processor and pulse until finely chopped.

2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).

3. Transfer to a bowl and add the spring onions, soy sauce, and ginger, then mix by hand until well combined.

4. Drain the rice and spread it on a plate. Form the prawns mixture into 1 1/2-inch balls. Roll each in the rice.

5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the prawns is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.