Peanuts Soy Rice Crunch

15M

Easy24

This Peanuts Soy Rice Crunch recipe makes 24 crunches and is a fun snack or appetizer. It was created by VeeTee member Hidemi Walsh. Here is her story behind the recipe: Being far away from my home (Japan), I sometimes miss some my favorite food from when I lived in Japan. One of my favorite snacks is “Age-mochi”, fried rice crackers which are made of mochi (sticky rice). But since it is hard to get mochi in my town, I make these with rice when I crave for that. To make it more fun to eat and add more crunchy texture, I added peanuts. Savory yet sweet, crunchy outside, chewy and crunchy inside. Even though these are fried, better than bags of chips!

asian
Japanese
long grain rice
VEGETARIAN

What you need to get

Long Grain Rice

1 package VeeTee Long Grain Rice
1/4 cup roasted unsalted peanuts
4 teaspoons soy sauce
2 teaspoons sugar
1/8 teaspoon salt
Peanut oil for frying

What you need to do

1. Cook rice following the package directions then transfer the rice into a bowl. With a rolling pin or potato masher, mash the rice until sticky and almost forms paste.
2. Chop peanuts roughly and add to the rice bowl with soy sauce, salt and sugar. Mix to combine.
3. Heat enough oil in a wok or heavy skillet to fry the rice balls over medium heat. Work in batches. Using a measuring 1 tablespoon, take the mixture out and drop in the hot oil. Add more balls in the hot oil but don’t crowd. Fry the balls until all sides are golden brown and crisp rolling the balls occasionally. Drain on paper towels lined plate. Repeat this until all balls are fried.