Amira Kimchi, Prawn & Rice Balls with Dipping Sauce

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Amira Kimchi, Prawn Rice Balls with Dipping
Sauce
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• For the Amira Kimchi Rice Balls
• 180 g raw prawns, peeled and de-veined
• 4 spring onions, chopped
• 2-3 cm cube fresh ginger, peeled and finely
  grated
• 2 tbsp light soy sauce
• 2 tbsp sesame oil
• 200 g Amira Pure Basmati rice, cooked
• 100 g Kimchi, finely shredded
• 2 eggs
• 100 g Panko breadcrumbs
• Salt and freshly ground pepper

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• For the Dipping Sauce
• 100 ml soya sauce
• 1 tbsp caster sugar
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 clove garlic, crushed
• 2 cm cube ginger root, peeled and finely grated
• 1 tsp sesame seeds, toasted
• 1/2 tsp dried chili flakes (optional)

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What to do

• Add the prawns, spring onions, ginger, soy sauce
  and sesame oil to a food processor and blitz
  until you have a coarsely chopped paste. Transfer
  to a mixing bowl and add the rice and kimchi and
  season with a little salt and pepper to taste.
  Break in one of the eggs and stir well to mix
  then chill in the fridge for 30 minutes to firm
  up.
• Whilst the mixture is chilling, make the dipping
  sauce by adding the soy and caster sugar to a
  small bowl. Whisk together until the sugar has
  dissolved then whisk in the sesame oil and rice
  vinegar. Finally whisk through the garlic,
  ginger, sesame seeds and chili flakes before
  pouring into a small dipping bowl.

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• Once the mixture has chilled, break the other egg
  into a small bowl and lightly beat. Add the
  breadcrumbs to another bowl. Take a heaped
  teaspoon full of the mixture and roll it into a
  ball in slightly damp hands, drop it into the egg
  to coat all over then roll gently in the
  breadcrumbs until fully covered. Repeat with the
  remaining mixture until you have around 14-16
  balls in total.
• Heat the oil in a deep fat fryer to 180C. You can
  also fill a large pan halfway with vegetable oil
  and set over a medium heat. The oil is hot enough
  to fry when a small cube of bread turns a deep
  golden brown in around a minute. Fry half the
  balls for around 4 minutes until they are deep
  golden brown, drain on kitchen paper while you
  fry the remaining balls.
• Serve the hot Amira Kimchi prawn rice balls with
  the dipping sauce on the side and enjoy!

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AMIRA PURE FOODS PRIVATE LIMITED

• Corporate Office54, Prakriti Marg, M.G. Road,
  New Delhi-110030IndiaT 91 11 460 57560
• E MAIL amirafoods_at_amirafoods.com
• Floor no. 2, 25 , Eccleston Place, London
  SW1W 9NF United Kingdom