Authentic Asian Sauces

Leftover Fried Rice Balls With Oyster Dipping Sauce-web

Leftover Fried Rice Balls With Oyster Mayo Dipping Sauce

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it


  2. Whisk to combine the dipping sauce. Set aside.
  3. Add rice ball ingredients to a large bowl and mix to combine. Use a tablespoon to scoop balls then roll into tight rice balls. You may want to use cling-film to do this. Place on a tray and refrigerate for at least 30 mins.
  4. To panne dip each rice ball into flour, then egg wash, then panko crumbs.
  5. Heat oil in a large pot or non-stick wok. Carefully place 6 balls into the hot oil and fry for approximately 5 minutes, tossing and turning so they become golden all over. Remove with a slotted spoon and set on a plate covered in paper towels, to drain excess oil. Repeat with remaining balls.

  6. Devour while hot alongside dipping sauce and garnish.

    Tip: If you have leftover cooked meat then place a piece in the centre of each rice ball.