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Thai Peanut Rice Balls

Recipe_peanut_coated_Rice_Balls

70 min

Preparation time

10 min

Cooking time

2

Serves

Found at street-food vendors around Thailand, these deliciously flavoursome rice ball bites work as a canape, side dish, or as part of a Thai meal.

Ingredients

  • 1 Clove Garlic – peeled.
  • 2cm Fresh Ginger – peeled and roughly chopped.
  • 1 Bird’s Eye Chilli – deseeded.
  • ½ tsp Thai Taste Palm Sugar
  • ½ tsp sea salt.
  • 1 tsp Thai Taste Sriracha Hot Chilli Sauce
  • 1 tsp soy sauce.
  • ½ tsp Turmeric.
  • Juice of ½ lime
  • Small handful of Coriander – chopped.
  • 1 tbsp Natural Yogurt.
  • 200g Thai Taste Sticky Rice – cooked and cooled.
  • Large handful of Peanuts – roughly crushed in a pestle and mortar.
  • Sunflower Oil – enough to deep fry the rice balls.

Steps for cooking

  • 1.In a food processor blend together the garlic, ginger, chilli, palm sugar, salt, chilli sauce, soy sauce, turmeric, lime juice and coriander.
  • 2. When you have a smooth paste add the yoghurt and blend briefly to mix.
  • 3. In a large bowl mix together the cooked rice and the yoghurt and spice paste.
  • 4. Form this mixture into about 12 small balls and roll them gently in the crushed peanuts to coat.
  • 5. Set aside on a tray and refrigerate for at least ½ hour to allow them to firm up.
  • 6. Heat the oil to about 190°C and fry the rice balls until they are an even golden brown colour.
  • 7. Drain on kitchen paper and serve with Thai Taste Sweet Chilli dipping sauce.

Region:

Heat:

Vegetarian:

Gluten Free:

None

Mild

Yes

Yes

Chef’s Tips

Blend ingredients without the chilli initially and remove a portion before adding, to suit those who prefer a milder flavour.

Did you know

The Thai King’s is highly revered and it is illegal to step on any Thai currency. So… mind your step!

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