Crab Rice Balls

Ingredients 

• 2 cups crab meat
• ¼ cup short-grain rice
• ½ cup vegetable stock
• 1 tablespoon olive oil
• ½ tablespoon garlic, chopped
• 1 small onion, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon fresh coriander leaves, chopped
• Oil for deep-frying
• 2 eggs
• ¼ cup cornflour
• 1 cup breadcrumbs

Method

1. Boil vegetable stock in a deep non-stick pan.
2. Heat olive oil in another non-stick pan, add garlic and sauté. Add onion and sauté till it turns soft.
3. Add rice and mix well. Add a ladleful of boiling stock and stir constantly till the liquid is absorbed. Continue to add the stock, little at a time, till it gets over. Keep stirring till the rice is cooked. Add crabmeat and mix well.
4. Add salt and crushed peppercorns and mix well. Add coriander leaves and mix well. Switch off the heat and cool down the mixture to room temperature.
5. Heat sufficient oil in a kadai.
6. Break eggs in a bowl and whisk well.
7. Divide the rice mixture into twelve equal portions and shape them into balls.
8. Roll the balls in the cornflour and dust off the excess. Dip them in the whisked eggs and coat them in the breadcrumbs.
9. Deep-fry the prepared balls in hot oil till golden. Drain on an absorbent paper.
10. Serve hot.

Nutrition Info