Description
Discover how to make delectable crispy shrimp-stuffed mozzarella rice balls with bacon. Perfect your appetizer skills with this irresistible, easy-to-follow recipe!
Ingredients
- 1 cup (200 g) uncooked white rice
- 2 cups (480 ml) water
- 8 oz (225 g) shrimp, peeled and deveined
- 1 cup (115 g) shredded moz zarella cheese
- 1/2 cup (60 g) grated Parmesan cheese
- 1/2 cup (75 g) cooked beef or turkey bacon, finely chopped
- 1/4 cup (30 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120 g) breadcrumbs
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1/2 teaspoon (3 ml) garlic powder
- 1/2 teaspoon (3 ml) onion powder
- Vegetable oil, for frying
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine the rice and water, then bring to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes until rice is cooked.
- Remove rice from heat and let it cool to room temperature.
- Chop the shrimp into small pieces.
- In a skillet, cook the shrimp over medium heat until pink and cooked through.
- In a large bowl, combine cooked rice, shrimp, mozzarella, Parmesan, bacon, salt, pepper, garlic powder, and onion powder.
- Mix the ingredients until well combined.
- Shape the rice mixture into balls, about the size of a golf ball.
- Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
- Roll each rice ball in flour, shaking off excess.
- Dip the floured rice ball into the beaten eggs, ensuring it’s fully coated.
- Roll the egg-coated rice ball in breadcrumbs until fully covered.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes.
- Remove from oil and drain on paper towels.
- Serve warm and enjoy.
