- 225g of sticky rice
- 240g of water
- 1/2 teaspoon of salt
Stuffing:
- 50g of shrimp
- 50g of pork loin
- 50g of carrot
- 1 small clove of garlic
- 1 small red pepper
- 1 teaspoon of sugar
- 1 teaspoon of nuoc mâm
- 1 Chinese spring onion
- pepper
- oil
This is the glutinous rice.
For the stuffing, chop the pork and shrimp. Cut the 50g of carrot, the chilli (without the seeds) and the garlic into small pieces.
Pour 3-4 tablespoons of oil into a wok (or skillet) over high heat. Add garlic, chili, carrots, pork and shrimp.
Cook for 5 minutes, stirring regularly.
Pour off the heat into a bowl and add the finely chopped green onion.
Everything is ready! It is now necessary to make the balls…
Pour in a little bit of filling and then start to close up.
Be careful that the stuffing does not come out.
Close the plastic film to complete the ball.