Scallop Rice Fritters with Chip Crust and Sriracha Sour Cream

Rinse jasmine rice under cold water until clear. Combine with 600ml water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover tightly and cook 15 minutes until water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Spread on a baking sheet and cool to room temperature (about 10 minutes).

While rice cools, pat scallops completely dry with paper towels. Cut into rough 1cm dice — you want texture, not a paste. Season lightly with salt.

In a large bowl, combine cooled rice, diced scallops, whole eggs, 50g breadcrumbs, 1 tsp salt and black pepper. Mix gently but thoroughly until everything is evenly distributed and holds together when pressed.

Place remaining 80g breadcrumbs in a shallow dish. Wet your hands and form the rice mixture into 8 equal patties (about 90g each, 2cm thick). Press each patty firmly into the breadcrumbs, turning to coat all sides. Set aside on a lined plate.

Heat 2 tbsp olive oil in a large non-stick frying pan over medium-high heat until the oil shimmers and flows easily across the pan, about 2 minutes.

Add 4 fritters to the pan. Cook 3-4 minutes until the underside is deep golden brown and crisp. Flip carefully and cook another 3-4 minutes until the second side matches. Transfer to a wire rack. Repeat with remaining 2 tbsp oil and fritters.

In a small bowl, whisk together sour cream, sriracha and ¼ tsp salt until smooth and combined.

Plate the hot fritters and serve immediately with sriracha sour cream on the side for dipping.