Fried Rice Balls

Mew Ching Tan

• 3 cups cooked HINODE rice
• 1/4 cup green onions, chopped
• 1/2 cup dried shrimp (washed and drained)
• 1 chili, chopped
• 3 shallots, sliced
• 2 cups oil (for frying)
• 2 Tbsp. flour
• Salt and white pepper to taste

Mix all the ingredients together. Separate into 24 portions. Roll each portion in your palms to form a ball. Heat oil to medium high; fry rice balls until they are golden brown in color. Serve hot with chili sauce or catsup.

OPTIONAL: Garnish with lettuce leaves and cucumber.