Name: Chinese Hedgehogs
Yield: Serves 5–6
Cuisine: Chinese
Ingredients: 225 g tin of water chestnuts, in brine, drained; 50 g tinned anchovy fillets, oil reserved; 3 cm piece of ginger, peeled and finely chopped; 3–4 tbsp cornflour; 2–3 pinches of chilli powder; 3–4 spring onions, trimmed and very finely sliced; 500 g lean pork mince; 2 tsp garlic cloves, finely chopped; soy sauce, to serve; sea salt; 225 g pudding rice

Preparation info

Serves
5–6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

The Chinese have thought up some ingenious dishes and this is one that I have adapted to make even simpler. Minced pork and water chestnuts are formed into balls and studded with rice. I call them hedgehogs for obvious visual reasons! You will need to have a large steamer, or bamboo trays that can be stacked up one above the other over a saucepan of bubbling water.