Nha Trang-Skewered Meatballs Recipe

Roasted rice Powder:
1/3 cup raw glutinous rice

Soak the rice in warm water for 1 hour. Drain. Place the rice in a small skillet over moderate heat. Toast the rice stirring constantly with chopsticks or a wooden spoon, until deep golden brown,about 15 minutes. Transfer the roasted rice to a spice grinder or blender and process to a fine powder (the powder should resemble saw dust). Sift the ground rice through a very fine sieve into a bowl. Discard the grainy bits. Store the rice powder in a tightly covered jar in the refrigerator. Keeps for 3 months-Yield:1/3 cup

Thinly slice the fresh ham. Place in a shallow dish and add the shallots, garlic, fish sauce, sugar and pepper. Mix well. Cover the dish and marinate for at least 30 minutes. Before processing the meat, transfer the dish to the freezer for about 30 minutes. Place the partially frozen mixture in a food processor(avoid overloading the work bowl) and process to a completely smooth but stiff paste. The paste should be sticky and spring back to the touch. Stop now and then to scrap down the sides of the bowl. Scrape the mixture into a bowl.
Add the pork fat to the processor and blend to a fine paste. Add the meat paste to the processed fat, along with the roasted rice powder and pulse briefly, only enough to blend.(if you overwork the paste, it will turn to mush).
Pour a little oil into a bowl. Rub one hand with the oil. Grab a handful of the meat mixture and close your hand into a fist, squeezing out a small ball between your thumb and index finger;keep squeezing out the same ball until you have a round and smooth ball. Scoop up the ball with an oiled spoon and set aside. Continue until all of the paste is used.
Thread the meatballs onto prepared bamboo skewers. Grill over a low charcoal fire, or under a broiler about 6 inches from the heat, for about 30 minutes, or until golden brown. Turn occasionally so that all the sides cook evenly.