feed me vegan
Recipe: Peanut Ping-Pong Balls
These nutty dip balls rely heavily on the dipping sauces you serve with them to bring their flavor fully to life. It’s not often that a recipe requires you to purée cooked rice into a paste. It may cause slight panic, but go with the flow.
door Steffi Posthumus
Nisha: ‘Usually, when I quickly scan a recipe, I can tell which part of the world it comes from based on certain iconic ingredients. In this recipe, the soy sauce and ginger suggest China, but the coriander powder causes confusion. Nevertheless, these balls are made in the Chinese province of Sichuan.’
Method
- Put the rice in a pan and pour in 320 ml water. Bring to a gentle boil, then cover the pan and cook the rice gently over low heat for 20 to 25 minutes. Remove the pan from the heat, drain and leave the rice to cool uncovered. You can also use leftover cooked rice.
- Purée the garlic, ginger, sugar, salt, chili pepper, soy sauce, coriander, coriander powder and lime juice in a food processor until you have a thick paste. Add three-quarters of the cooked rice and process into a smooth, sticky paste. Transfer the mixture to a large mixing bowl and stir in the remaining rice.
- Spread the peanut pieces out on a plate.
Wet your hands and roll small balls of rice between your palms. They should be approximately 2 to 3 cm in diameter; you will get about 16 balls from the rice mixture. Roll the balls through the peanut pieces and make sure they are evenly coated. - Heat the oil in a deep pan or large wok over high heat. Test the temperature by placing a small piece of peanut in the hot oil. If the oil bubbles, it has reached the right temperature. Lower the balls into the hot oil, in batches if necessary, and fry them until brown and crispy in a few minutes. Remove them from the oil with a slotted spoon and drain on paper towels.
- Serve the balls warm as a snack with the lime wedges and chili sauce for dipping.
Title: Rice & co
Author: Nisha Katona
Price: €23.50
Publisher: Good Cook
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