Enjoy these sushi rice balls with shrimp and oyster sauce. They are perfect as a snack and can be seamlessly combined with dishes of the same style. The batter is simple, but it will add a crunchy touch and flavor to your dishes.
1 cup pink shrimp, 200 g, precooked, diced into small cubes
1 green onion, finely chopped, including the green onion stalk
1 tablespoon garlic powder, 15 g
1/4 cups celery, 50 g, in small cubes
1/2 cups carrot, 100 g, peeled, in small cubes
2 cups sushi rice, precooked
3 tablespoons oyster sauce, 45 ml
1 tablespoon rice vinegar, 15 ml
2 tablespoons soy sauce, 30 ml
1 tablespoon sugar, 15 g
2 tablespoons cornstarch, 30 g
1/4 cups chives, 50 g, finely chopped
2 1/4 cups wheat flour, 450 g, sifted, for the batter mixture
3 tablespoons sugar, 45 g for the batter mixture
1 teaspoon salt, 7 g, for the batter mixture
2 teaspoons REXAL® baking powder, 14 g
1 egg, for the batter mixture
1 1/4 cups water, 312 ml, for the mixture (you may need more water, depending on various factors, such as the humidity of the environment)
2 cups panko, to cover the balls
vegetable oil, for frying
oyster sauce, for serving
sesame seeds, for garnish
Preparation
30 mins
8 mins
Low
For the rice mixture, in a bowl combine the chopped shrimp with the green onions, garlic powder, celery, carrot, sushi rice, oyster sauce, rice vinegar, soy sauce, sugar, cornstarch, and chives, until all ingredients are integrated.
Using your hands, shape medium-sized balls with the rice mixture. Refrigerate so they do not lose their shape.
For the batter mixture, in a bowl mix the wheat flour with the sugar, salt, Rexal® Baking Powder, and eggs, incorporating the ingredients by gradually adding water and mixing vigorously with a whisk. You should obtain a slightly thick mixture.
Dip the rice balls in the bowl with the batter mixture until covered. Remove with a fork and coat with panko. Fry in hot vegetable oil, stirring constantly to achieve an even golden color. Remember to keep an eye on the oil temperature so the balls do not burn. Drain on paper towels. Set aside.
Serve with oyster sauce, garnish with sesame seeds, and complement this snack with more dishes of a similar style.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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