Korean Stir Fried Rice Balls

Method

1. 1

   To a bowl, add the dry red chillis and 2 cloves of garlic. Pour boiling water and let them steep until the chillis soften, around 20 minutes. Add the soaked chillis and garlic to a blender along with some of the soaking liquid to make a smooth paste.

   Dry Red ChilliGarlic

2. 2

   To make the rice balls, add salt and pepper to cooked rice. Mix it well. Transfer the mixture to a blender and blend until the rice becomes slightly pasty and sticky. Oil your hands along with a plate and roll the rice in a round shape. Place in the fridge for 10-15 minutes to set.

   SaltBlack PeppercornsSunflower OilRice

3. 3

   To make the batter, add all the ingredients required and mix it well to dissolve. Dip the rice balls in the batter and add directly to hot oil for deep frying. Deep fry for 4 - 5 minutes or until lightly golden brown.

   Corn FlourMaidaSaltSunflower OilWater

4. 4

   To a pan, add some oil. Once hot, add the chilli paste, grated ginger and grated garlic to the pan and cook it for 15 - 20 minutes, adding water if the paste sticks to the pan. The paste should have significantly darkened and the rawness of the chillis should be gone. Then turn the flame off and add water to loosen the paste along with soy sauce, honey, salt and vinegar. Mix to combine well.

   Sunflower OilGingerGarlicChilli Paste

5. 5

   Add the deep fried balls to the sauce and toss to coat well Garnish with sesame seeds and spring onion greens.

   Soy SauceVinegarWaterSpring Onion (greens)HoneySaltWhite Sesame Seeds