Tempura Rice Balls with Mackerel and Peanut Sauce

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Makes: 12 rice balls

Prep time: 30 minutes

Radosti

Ingredients:

Tempura:

45g all-purpose flour

100 ml ice cold water

Rice balls with mackerel:

250g cooked rice

125g Delamaris Izola Brand Mackerel with vegetables (1 can)

1 onion, peeled and diced

1 chopped chili

zest of one lemon and juice of 1 lemon

1 tbsp soy sauce

1 tsp freshly grated ginger

1 tsp garam masala (optional)

1 tsp ground turmeric

1 handful of coriander

1 litre vegetable oil

Peanut sauce:

70g peanut butter

30g sweet chili sauce

juice of 1 lime

1 tsp freshly grated ginger

70 ml water

Directions:

In a small bowl combine all-purpose flour and water. This is our tempura batter. Place in the fridge until needed.

In a large bowl combine together cooked rice, Delamaris Izola brand Mackerel with vegetables (1 can), diced onion, chopped chili, lime zest, lime juice, soy sauce, ginger, garam masala, turmeric and chopped coriander.

Dampen hands and roll rice mixture into a ball (size of a golf ball). This mixture will make 12 rice balls. Transfer each ball on prepared tray. Meanwhile place a heavy-bottomed saucepan over high heat. Add the vegetable oil. Heat the oil to 170 – 175°C / 340 °F - 350 °F.

To make the peanut sauce, simply blend ingredients together to get a lovely, glossy sauce. Pour into a small bowl and store in the fridge.

Take your tempura out of the fridge and stir it. Dip each rice ball into the tempura, so that it's evenly, lightly coated. Immediately fry the rice balls for about 3 minutes, turning as needed to ensure the crunchiness.

Serve the Tempura Rice Balls with Mackerel on a metal skewer or on a serving plate. Pour the peanut sauce into a serving bowl and serve with the balls. Or you can also serve these Tempura Rice Balls with Mackerel with seasonal, fresh salad or hollandaise sauce.

TIPS:


- Using tempura batter will make the rice balls less oily and more crunchy.

- You can use parsley instead of coriander

- Store the shaped rice balls (before dipping in tempura or frying) in a ziplock back and seal tightly. Freeze for up to 3 months.



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