Ingredients

  • Makes 2 rice balls
  • dried shrimp sambal:
    100 g dried shrimps (soak in water for approximately 10min.)

  • 20 g red chilis (may increase to 50g if prefer hot sambal)

  • 50 g cloves garlic 

  • 80 g pieces shallots 

  • 1.5 tbsp sugar 

  • 1 tsp salt 

  • ¼ tsp soy sauce 

  • 3 tbsp cooking oil

     

  • other ingredients:

    1 bowl of rice (divided into 2 portions)

  • 3 japanese cucumber slices (peel lengthwise) 

  • 1 mandarin oranges (sliced) 

  • some salad leaves

Sambal Rice Balls
Recipe Courtesy of
Asian Food Network

Sambal Rice Balls

Sambal Rice Balls is a fusion menu that combines the traditional elements of Japanese and Nyonya cuisines. The o-nigiri (also known as rice balls) are filled with dried shrimp sambal to make up a combination of white rice and explosive flavours of the savoury fried chili dried shrimps!
  • Easy
  • 20 min
  • 10 min
  • 5 min
  • 3 steps
  • 13 Ingredients
  • Easy
  • 3 steps
  • 13 Ingredients
  • 20 min
  • 10 min
  • 5 min

Instructions

  1. Prepare the Dried Shrimp Sambal (can do a day in advance)

    • Using pestle and mortar or blender, crush dried shrimp; followed by garlic, chili and shallots.
    • In a non-stick frying pan with 2 tbsp of hot cooking oil, fry sambal paste until it dries out. It should take about 10minutes.
    • Add 1.5 tbsp of sugar, 1 tsp. of salt and ¼ tsp. of soy sauce, continue frying to mix well at low heat.
    Prepare the Dried Shrimp Sambal (can do a day in advance)


  2. Prepare the rice balls

    • Using cling wrap, scoop 1 portion of rice, place ½ tsp. of sambal at the centre of rice, then, shape it into ball. 
    • Press rice ball surface with fingers to make a heart shaped hole. Fill the hole with sambal.
    • Repeat the previous steps for another portion of rice.


  3. Prepare the Accompaniments and garnish

    • Line a plate with some salad leaves. 
    • Place the Sambal Rice Balls in the plate. 
    • Fill the gaps with cucumber rolls and Mandarin orange slices.


Plate and Serve!

Rice balls can be served hot or cold. Dried shrimp sambal goes best with cucumber.

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Ingredients
  • Makes 2 rice balls
  • dried shrimp sambal:
    100 g dried shrimps (soak in water for approximately 10min.)

  • 20 g red chilis (may increase to 50g if prefer hot sambal)

  • 50 g cloves garlic 

  • 80 g pieces shallots 

  • 1.5 tbsp sugar 

  • 1 tsp salt 

  • ¼ tsp soy sauce 

  • 3 tbsp cooking oil

     

  • other ingredients:

    1 bowl of rice (divided into 2 portions)

  • 3 japanese cucumber slices (peel lengthwise) 

  • 1 mandarin oranges (sliced) 

  • some salad leaves

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