You’ll Need
For the Rice Cakes
500g cold cooked short-grain rice
1 tbsp light soy sauce
1 tsp sesame oil
2 spring onions, finely sliced
1 tbsp cornflour
Vegetable oil spray
For the Seafood Topping
250g raw peeled prawns, finely chopped
200g raw scallops, finely chopped
2 tbsp XO sauce
1 tsp light soy sauce
1 tsp cornflour
1 garlic clove, finely grated
To Finish
Sliced spring onion tops
Toasted sesame seeds
Optional but dangerous
Chilli crisp
Chinese black vinegar
Cold lager
Method
Mix the rice with the soy sauce, sesame oil, spring onions and cornflour.
With wet hands, press into 12 compact flat cakes.
Preheat your air fryer to 195°C and spray the cakes lightly with oil.
Air fry for 8 minutes, turning once, until the surfaces begin to crisp.
Mix the prawns, scallops, XO sauce, soy, cornflour and garlic.
Press a spoonful of seafood topping firmly onto each rice cake.
Air fry at 190°C for 4-5 minutes more.
Check the topping is opaque and piping hot without overcooking it.
Finish with spring onion and sesame seeds and serve immediately.