# Components:
→ Rice Balls
01 - 2 cups cooked jasmine rice, cooled
02 - 1/2 cup grated carrot
03 - 1/2 cup finely chopped scallions
04 - 1/4 cup finely chopped cilantro
05 - 1/3 cup chopped roasted peanuts
06 - 1 tablespoon soy sauce
07 - 1 tablespoon lime juice
08 - 1 teaspoon sriracha, optional
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/2 cup all-purpose flour
12 - 2 large eggs, beaten
13 - 1 cup panko breadcrumbs
14 - Vegetable oil, for frying
→ Peanut Sauce
15 - 1/3 cup creamy peanut butter
16 - 1 tablespoon soy sauce
17 - 2 teaspoons rice vinegar
18 - 1 tablespoon honey or maple syrup
19 - 1 teaspoon grated fresh ginger
20 - 1 garlic clove, minced
21 - 1 to 2 tablespoons hot water, as needed
# Method:
01 - Combine jasmine rice, carrot, scallions, cilantro, roasted peanuts, soy sauce, lime juice, sriracha (if desired), salt, and black pepper in a large mixing bowl. Stir thoroughly until evenly mixed.
02 - With damp hands, shape the rice mixture into evenly sized 1 1/2-inch balls, placing them on a tray.
03 - Arrange three shallow bowls containing flour, beaten eggs, and panko breadcrumbs for coating.
04 - Coat each rice ball first in flour, then dip in eggs, and finally roll in panko breadcrumbs, ensuring all sides are covered.
05 - Heat 1 inch of vegetable oil in a deep frying pan or saucepan over medium heat to 350°F. Fry the rice balls in batches for 3–4 minutes per batch, turning for even browning. Avoid overcrowding.
06 - Transfer fried rice balls to paper towels using a slotted spoon to drain any excess oil.
07 - Whisk peanut butter, soy sauce, rice vinegar, honey or maple syrup, fresh ginger, and minced garlic together. Add hot water as needed to reach a creamy, pourable consistency.
08 - Present rice balls warm with peanut sauce on the side for dipping.
