Snacks and sides

Rice and crab fritters with genmaicha salt

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Rice and crab fritters with genmaicha salt

Rice and crab fritters with genmaicha salt

Chris Court
4 - 6




1.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.
2.Pound genmaicha and salt with a mortar and pestle until finely ground. Set aside.
3.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.

Drink Suggestion: Young Clare Valley riesling. Drink suggestion by Max Allen


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