 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 16 |
|
Tasty rice balls, rolled in chopped peanuts and deep-fried, make a delicious snack. Serve them with a sweet chilli sauce for dipping. Makes about 16 rice balls. Ingredients:
1 garlic clove, chopped |
1/2-inch piece fresh root ginger, peeled and finely chopped |
1/4 tsp. ground turmeric |
1 tsp. sugar |
1/2 tsp. salt |
1 tsp. chilli sauce |
2 tsp. soy sauce |
2 tbsp. fresh cilantro, chopped |
juice of 1/2 lime |
2 heaping cups cooked white rice (preferrably long grain) |
1 cup peanuts, finely chopped |
1 egg, beaten |
vegetable oil, for deep frying |
Directions:
1. Put the garlic, ginger, turmeric, sugar, salt, chilli sauce, soy sauce, chopped cilantro and lime juice in a food processor and process until the mixture forms a paste.
2. Add three quarters of the cooked rice to the paste in the food processor and process until smooth. Scrape into a mixing bowl and stir in remaining rice.
3. Wet your hands in some cold water and shape the mixture into small balls (about 1 tbsp. of mixture per ball).
4. Place chopped peanuts in a shallow dish. Dip the rice balls in the beaten egg first, then roll them in chopped nuts, coating evenly. Note: the peanuts have to be chopped fine. That way they coat the balls better and more evenly.
5. Heat the oil in a deep fryer or wok to about 375F. Add the balls, about 5 at a time, and cook for a few minutes, until crisp and lightly browned. Drain on paper towells. Serve warm with chilli dipping sauce.
|
|