Savory Korean Prawn Rice Balls Recipe

About this recipe

These rice balls are a delightful snack filled with savory prawns, seasoned rice, and a touch of Korean spices, perfect for medium spice lovers.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 250 G Sempio Gochujang
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 8 X 22G Servings Instant Miso Soup With Green Onion, 8 X 22G Servings
• 100 G Jumbo Garlic 100g
• 28G Nori Sheets, 28G
• - Schwartz Sesame Seeds
• 1 Kg White Granulated Sugar

Instructions

1. 1. Wash and finely chop the green onions, then set them aside for garnishing.
2. 2. Heat sesame oil in a pan and sauté minced garlic until fragrant, about 2 minutes.
3. 3. Add prawns to the pan and cook for 3-4 minutes until they turn pink and are fully cooked.
4. 4. Stir in gochujang, soy sauce, and sugar, cooking for another 2 minutes to coat the prawns evenly.
5. 5. Transfer the cooked prawns into a bowl and let them cool slightly while preparing the rice.
6. 6. In a large bowl, mix the cooked rice with sesame seeds and a small drizzle of sesame oil.
7. 7. Lay a piece of nori sheet flat and place a small amount of seasoned rice in the center.
8. 8. Add a spoonful of the prawn mixture on top of the rice, then carefully fold the nori around to form a ball.
9. 9. Repeat the process until all rice and prawns are used, making about 6-8 rice balls.
10. 10. Garnish the rice balls with chopped green onions and a sprinkle of sesame seeds.
11. 11. Serve immediately or store in the fridge for up to 24 hours for a chilled snack option.