Kimchee and prawn rice balls with dipping sauce

Amira Kimchee Balls

Light and fragrant Korean-style snack with a punchy dipping sauce. A great way to use up leftover rice, or if you don't have any you can easily use a tray or pouch of pre-cooked rice.

  • Rice type: Basmati rice
  • Servings: 4
  • Preparation Time: 8 mins
  • Cooking Time: 25 mins

Ingredients

For the kimchi rice balls: 

  • 180g raw prawns, peeled and de-veined
  • 4 spring onions, chopped
  • 2-3 cm cube fresh ginger, peeled and finely grated
  • 10ml light soy sauce
  • 10ml sesame oil
  • 200g cooked basmati rice (or use a pre-cooked pouch)
  • 100g kimchi, finely shredded
  • 2 eggs
  • 100g panko breadcrumbs
  • salt and freshly ground pepper

For the dipping sauce: 

  • 100ml soya sauce
  • 15g caster sugar
  • 30ml sesame oil
  • 15ml rice vinegar
  • 1 clove garlic, crushed
  • 2cm cube ginger root, peeled and finely grated
  • 5ml toasted sesame seeds
  • 2g dried chilli flakes (optional)

Equipment

  • Food processor
  • mixing bowl
  • spoon
  • small bowl x 3
  • fork/whisk
  • dipping bowl
  • deep fat fryer

step 1

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

step 2

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 chilli flakes before pouring into a small dipping bowl

step 3

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

step 4

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

step 5

Serve the hot kimchee prawn rice balls with the dipping sauce on the side and enjoy!