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
Method
- 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)
- Put onto a flat sheet, add the vinegar
- Cool to room temp then add the crab etc
- Roll into 25g balls. Roll in flor, egg then crumbs and deep fry for 4-6mins. Drain
- Meanwhile mix the mayo etc and serve as a dip for the fritters