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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Rice and crab fritters with genmaicha salt


We challenge you to stop at just one of these little numbers with sweet crab and the pickled goodness of the ginger.

You'll need

320 gm sushi rice, rinsed thoroughly until water runs clear 70 ml brown rice vinegar (see note) 1 tbsp caster sugar 80 gm crab meat 20 gm pickled ginger, finely chopped 2 spring onions, thinly sliced 1 tbsp each genmaicha (see note) and sea salt flakes For dusting: seasoned rice flour 2 eggs, lightly beaten 100 gm rice flakes (see note) For deep-frying: vegetable oil

Method

  • 01
  • Combine rice, 750ml cold water and 1 tsp fine salt in a saucepan, cover and bring to the boil over high heat. Reduce heat to low and cook for 12 minutes. Without uncovering, remove from heat, stand for 10 minutes, then tip onto a non-metallic tray. Stir vinegar, sugar and 1 tsp fine salt in a bowl to dissolve sugar and pour over rice. Mix and fold with a flat wooden spoon to combine well and break up any clumps. Cool to room temperature, then stir in crab, ginger and spring onion.
  • 02
  • Pound genmaicha and salt with a mortar and pestle until finely ground. Set aside.
  • 03
  • Roll tablespoonfuls of rice mixture into balls. Dust in flour, dip in egg, then roll in rice flakes to coat. Heat oil in a deep-fryer to 180C, add rice balls in batches and cook, turning occasionally, until golden brown (3-4 minutes; be careful, hot oil will spit). Drain on paper towels and serve hot seasoned with genmaicha salt.

Note Brown rice vinegar, genmaicha (a brown rice tea) and rice flakes are available from Japanese grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Young Clare Valley riesling.

Featured in

Jun 2015

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