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Amira Kimchi, prawn & rice balls with dipping sauce

Amira Kimchi, prawn & rice balls with dipping sauce
  • Level: Easy
  • Cooking Time: 8 Minutes
  • Preparation Time: 25 Minutes
  • Serves 4
Amira Pure Basmati Rice is the perfect choice for adding exceptionally fragrant flavour to these deliciously moreish prawn and rice balls.

What You Need

    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 grated
    • 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 chilli 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 up.


      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.


      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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