Thai Spicy Rice Peanut Balls
Ingredients
2 cups jasmine rice | ||
2 garlic cloves minced | ||
1 tbs fresh ginger, minced | ||
1 tsp turmeric | ||
1 tsp sugar | ||
2 tsp fish or soy sauce | ||
kosher salt and fresh cracked black pepper to taste | ||
1 tsp red chili paste | ||
juice of 1/2 lime | ||
1 tbs cilantro, chopped | ||
1 cup of unsalted peanuts, chopped | ||
Canola oil for frying | ||
lime wedges and chili sauce for serving. |
These spicy rice balls are flavored with ginger, turmeric and red chili paste. They are perfect for a party pleasing appetizer.
- Cook rice according to package directions.
- Place the garlic, ginger and turmeric in a food processor or blender and process until the mixture forms a paste.
- Add the sugar, chili paste and fish or soy sauce along with the cilantro and lime juice
- Add the sugar, salt, chili sauce and fish sauce.
- Pulse to mix all ingredients.
- Add 3/4 of the cooked rice to the paste in the food processor and process until smooth and sticky.
- Wet your hands and shape the mixture into balls, about 1/2 the size of a golf ball.
- place the chopped peanuts in a dish and roll the balls in them, making sure they are evenly coated.
- Heat the oil in a deep fryer or wok to 350 degrees.
- Add the peanut balls and cook until crisp.
- Drain on paper towels and serve with lime wedges and chili dipping sauce.
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