Sticky Rice and Crab Fritters

Dinner Snack


Makes 24

150g sushi rice – rinsed thoroughly
625ml water
2 tsp salt
2 tsp fish sauce

25g chopped pickled ginger
3 finely chopped sp onions

100g picked white crab meat

2 beaten eggs
100g flour
150g panko breadcrumbs

mayo dip – 225g mayo
30g wasabi paste
15ml soy
juice half lime

  1. Put the rice and water in apan. Cover and bring to the boil. Reduce heat. Cook 10mins. Take off the heat, leave for 10mins (still covered)
  2. Put onto a flat sheet, add the vinegar
  3. Cool to room temp then add the crab etc
  4. Roll into 25g balls. Roll in flor, egg then crumbs and deep fry for 4-6mins. Drain
  5. Meanwhile mix the mayo etc and serve as a dip for the fritters

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