I started making these when I was a student. I love the combination of prawns, rice and creamy white sauce.
Be the first to make this!
Makes: 8 rice balls
300g cooked rice
2 tablespoons butter
1/2 onion, finely chopped
100g peeled shrimp, chopped
2 tablespoons flour
1 tablespoon white wine
pinch salt and pepper
1 or 2 tablespoons grated Parmesan cheese
flour for dusting
1 egg, beaten
oil, for frying
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:40min › Cook:20min › Ready in:1hr
Heat oil in a frying pan over medium heat, then fry onions until they soften and brown. Add prawns, stir until completely cooked.
Mix in flour, white wine, and gradually add milk while constantly stirring with a wooden spoon to create white sauce.
Turn off the heat and add rice to the white sauce. Stir well until rice and sauce are even mixed. at this point, if the there doesn't seem to be enough white sauce to evenly coat rice, you can gradually stir in a little bit more milk until it seems to be enough.
Stir in 1 tsp salt, a little black pepper, parmesan cheese, chopped dill and stir well. Set aside until cool enough to handle.
Heat oil in deep fat fryer or heavy based saucepan until it reaches 180 degrees C.
Divide rice mixture into 8 even balls.
Divide rice mixture into 8 even balls. Roll each rice ball in flour, then beaten egg, then breadcrumbs. Deep fry in hot oil until golden brown. Serve straight away.