Logo Print This Recipe

Fried Coconut Rice Balls with Shrimp and Bok Choy

Posted by Peggy on February 6, 2013

Fried Coconut Rice stuffed with Shrimp and Bok Choy
Recipe: Ingredients for Rice

Ingredients

  • 1 tablespoon coconut or peanut oil
  • 2-3 large shallots, finely chopped (1/4 cup)
  • 1 cup jasmine, or other sticky rice
  • 1 1/2 - 2 cups coconut milk

Instructions

  1. Heat oil in a medium-sized, heavy-bottom sauce pan. Stir in shallots, with a pinch of salt, and cook until softened, about 3-4 minutes.
  2. Stir in rice and 1 1/2 cups coconut milk. Bring to a low boil, stir, then reduce heat and simmer, covered, 15-20 minutes, stirring often and adding additional coconut milk if necessary, until rice is tender. Let stand 10 minutes then fluff with a fork.
Copyright © Peggy Lampman's dinnerFeed.
Recipe: Ingredients for Stuffing

Ingredients

  • 2 tablespoons coconut or peanut oil, divided
  • 1 tablespoon finely chopped shallot
  • 1 heaping teaspoon grated ginger
  • 5 extra large or jumbo raw shrimp, coarsely chopped into 3/4-inch pieces
  • 1 baby bok choy, cut into slivers then chopped
  • 1 tablespoon chopped cilantro
  • Red pepper flakes
  • Soy sauce

Instructions

  1. Heat 1 tablespoon oil over low heat in a sauté pan. Stir in shallot and ginger and cook 4 to 5 minutes, or until fragrant, occasionally stirring.
  2. Raise heat to medium and add additional tablespoon of oil; stir in shrimp and bok choy. Cook 2-3 minutes, or until shrimp are just cooked through and bok choy is tender.
  3. Stir in cilantro and season to taste with red pepper flakes and soy sauce.
Copyright © Peggy Lampman's dinnerFeed.
Recipe: Misc. Ingredients

Ingredients

  • Coconut, peanut or vegetable oil for deep frying
  • 2/3 cup panko
  • 4 tablespoons unsweetened, shredded coconut
  • 2 eggs, beaten
  • Asian dipping sauce such as Chili Paste, Soy Sauce, or Fruity-Ginger Sauce

Assembly

  1. Place about 2/3 cup of sticky rice in the palm of your hand. Form into a mound and make an indenture into the mound with your thumb. Spoon about 1/2 tablespoon shrimp mixture into indentation then mold rice around shrimp mixture, tightly rolling into a ball. Repeat with remaining rice and shrimp mixture.
  2. Place a large, heavy-bottomed pot over medium to medium-high heat and add enough oil to rise 4 inches from the bottom of the pot. (A deep-fryer works well.) The oil is ready when a bit of panko sizzles but doesn’t burn; about 375 degrees.
  3. Mix together panko and coconut. Dip each shrimp ball into beaten eggs then roll into panko-coconut mixture, shaking off any excess.
  4. Add the rice balls to the pot or fryer and fry until golden brown, adjusting heat as necessary so they don’t burn but sizzle. Remove the rice balls with tongs or a slotted spoon and drain on paper towels. Serve with Asian dipping sauce.
Copyright © Peggy Lampman's dinnerFeed.