Korean Rice Ball

Name: Korean Rice Ball
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Crushed Nori; Some Rice; Seven Fresh shrimp; Some carrot; Some green pepper; 1 egg; Some Shallots

by Purple grape al g

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This dish has been made for several years! The rice balls I used to make were stuffed with tuna and salad. They were all canned tuna and Korean salads bought in Korean specialty stores. This is the authentic Korean rice ball. South Korea has been arrogant and domineering towards China in recent months! I was very angry, so I refused to buy Korean products. Instead of buying their broken things, I used our own shrimp instead of the filling. I didn’t expect that the taste is super good, the baby loves it, and the nutrition is rich. It seems that I still have to think about it. Innovation. To be the first to taste fresh and delicious 😄"

Ingredients

Some Crushed Nori
Some Rice
Seven Fresh Shrimp
Some Carrot
Some Green Pepper
1 Egg
Some Shallots

Korean Rice Ball

1. The stuffy rice is spare! Since I was busy making breakfast early in the morning and didn't come in a hurry, I followed the filming session, but I explained it in more detail and understood it at a glance.

2. Dice carrots, green onions, and green peppers, put them in a pot and fry them with a little salt, then set aside, pay attention to putting less oil

3. Fry the eggs and set aside

4. Shrimp adjust the thread, wash and cook in a pot! When peeling, leave only the shrimp tails.

5. Put the fried diced vegetables, eggs, and rice together, mix well, and mix in the seaweed

6. Put the cooked and peeled shrimp into the palm of your hand and stand it up with the tail facing up. Then add rice to the palm of your hand and shape it into a ball with your hand.

7. After kneading into a ball in turn, set the plate. You can eat it, and children like to eat seaweed, so this dish is a taste that children can't give up.