Amira Kimchi, Prawn & Rice Balls with Dipping Sauce - PowerPoint PPT Presentation

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Amira Kimchi, Prawn & Rice Balls with Dipping Sauce


Amira Pure Basmati Rice is the perfect choice for adding exceptionally fragrant flavour to these deliciously moreish prawn and rice balls. – PowerPoint PPT presentation

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Title: Amira Kimchi, Prawn & Rice Balls with Dipping Sauce

Amira Kimchi, Prawn Rice Balls with Dipping
  • 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
  • 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

  • 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)

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
  • 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.

  • 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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