Sticky Rice Balls
- 2 cups cooked glutinous rice, room temperature
- 2/3 cup baby shrimp
- 2.5 tsp sesame oil
- 0.75 cup green onion, thinly sliced
- 4 garlic cloves, minced
- 1 can sliced mabmoo shoots, drained and chopped
- 1 Tbs soy sauce
- 1 tsp fish sauce
- 0.5 tsp granulated sugar
- 0.25 tsp pepper
- 1 cup fresh cilantro, chopped
Heat oil in skillet over medium heat. Add onions and garlic. Stir-fry for 1 minute. Add shrimp and bamboo, then cook for another minute. Stir in soy sauce, fish sauce, sugar, and pepper.
Combine all ingredients and roll into balls of 1 inch diameter. Sprinkle with sesame seeds and chill for 2 hours.