Crispy Shrimp Rice Balls

These golden rice balls are crunchy on the outside and soft inside, filled with shrimp and lightly seasoned rice. Perfect as an appetizer, snack, or party food, served with dipping sauce.

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Ingredients (15–18 balls)

Rice Mixture

• 2 cups cooked Japanese short-grain rice (slightly warm)

• 150 g raw shrimp, peeled, deveined, finely chopped

• 1 small carrot, finely diced

• 1 tablespoon cornstarch

• 1 egg white

• 1 teaspoon soy sauce

• ½ teaspoon sesame oil

• ½ teaspoon salt

• ¼ teaspoon white pepper

• 1 tablespoon finely chopped green onions

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Coating

• 1 cup panko breadcrumbs

• Oil for deep frying

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For Serving

• Lettuce leaves

• Sweet chili sauce, soy sauce, or mayonnaise-based dip

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Instructions

Step 1: Prepare the Mixture

1. In a large bowl, combine rice, chopped shrimp, carrot, and green onions.

2. Add cornstarch, egg white, soy sauce, sesame oil, salt, and white pepper.

3. Mix gently but thoroughly until the mixture holds together.

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Step 2: Shape the Balls

1. Lightly oil your hands.

2. Scoop about 1½ tablespoons of mixture.

3. Roll into firm, round balls.

4. Place on a tray and repeat.

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Step 3: Coat

1. Roll each rice ball evenly in panko breadcrumbs.

2. Press lightly so the crumbs adhere well.

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Step 4: Fry

1. Heat oil to 170–175°C (340–350°F).

2. Fry rice balls in batches for 3–4 minutes, turning occasionally.

3. Cook until evenly golden and crispy.

4. Remove and drain on paper towels.

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Serving

• Serve hot on lettuce leaves.

• Garnish with chopped green onions.

• Dip into sweet chili sauce or soy-based sauce.

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Tips

• Use short-grain rice for best binding.

• Do not overcrowd the oil to keep them crisp.

• Can be air-fried at 190°C (375°F) for 10–12 minutes, turning once.