Steamed or grilled pork meatballs (Xiumai Khmer)

This Cambodian-made dish is inspired by the Chinese version of ‘Shumai’ which is a delicious pork dumpling steamed or grilled and accompanied with a french-style baguette. This is a perfect demonstration of the influences that came from the Orient and West into Cambodia to create delicious food.

Preparation: 15 mins
Cooking: 20 mins
Complexity: easy
Serves: 4

INGREDIENTS

  • 1 kg pork mince
  • 10 water chestnut from the can, drained and diced
  • 4 garlic cloves minced
  • 1 large brown onion diced finely
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp raw sugar sugar
  • 1 tsp sea salt
  • 1 tsp black kampot pepper
  • ½ cup water
  • 1 tsp corn flour

Garnish (if steaming)

  • 2 spring onions sliced finely

METHOD

For steaming

  1. Preheat a large bamboo steamer or similar.
  2. In a large bowl, mix well all ingredients.
  3. Form small meat balls about the size of golf balls.
  4. Place meatballs in a heatproof bowl without overcrowding.
  5. Cook in steamer for 10-15 mins or until meat is cooked.
  6. Dish into individual portions with natural broth from the steaming process.
  7. Sprinkle spring onion and fresh cracked pepper to your taste.

For grilling

  1. Preheat a deep frying pan with vegetable oil.
  2. In a large bowl, mix well all ingredients.
  3. Form small meat balls about the size of golf balls.
  4. Deep fry meatballs and set aside to cool.
  5. Preheat grill pan or charcoal grill.
  6. Thread 3-4 meatballs on bamboo skewers.
  7. Cook meatball skewers until brown or as desired.

TIPS

  • Serve hot with slices of fresh baguette.
  • Alternatively serve grilled meatballs with rice vermicelli noodles, fresh mints, julienned cucumber, sweet and sour dipping sauce and crushed roasted peanuts.
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