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🍽️ Crispy Rice Balls with Shrimp

734 kcal · 30 min · 4 servings

Ingredients

• salt
• 1 bay leaf
• 350 g round-grain rice
• 50 g grated Parmesan
• 2 tbsp butter
• 3 eggs
• 150 g raw large shrimp (peeled and deveined, ready for cooking)
• 2 tbsp fresh chopped cilantro
• chili flakes
• 4 tbsp flour
• 100 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1. Bring 600 milliliters of salted water with a bay leaf to a boil in a pot.
2. 2. Add the rice and let it swell for about 20 minutes over low heat, stirring frequently.
3. 3. Stir the parmesan into the rice.
4. 4. Let the mixture cool down briefly.
5. 5. Mix the butter and one egg into the rice.
6. 6. Remove the bay leaf from the mixture.
7. 7. Finely chop the shrimp.
8. 8. Mix the chopped shrimp and coriander leaves into the rice.
9. 9. Season the filling with salt and chili flakes.
10. 10. Whisk the remaining eggs in a deep plate for breading.
11. 11. Take walnut-sized portions of the cooled rice.
12. 12. Shape the portions into balls.
13. 13. Roll the balls in flour.
14. 14. Dip the balls into the whisked egg.
15. 15. Finally, coat the balls with breadcrumbs.
16. 16. Fry the balls in batches in hot oil for about 3 to 4 minutes until golden brown.
17. 17. Let the finished balls drain on kitchen paper.
18. 18. Serve the rice balls.
19. 19. Serve with dips of your choice and leaf salad.

Nutrition per serving

• kcal: 734
• Protein: 26 g · Fett/Fat: 26 g · Carbs: 98 g