Pan-fried rice and shrimp cakes served with a tangy garlic sour cream sauce.
180 gShrimps
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1 eggChicken eggs
100 gSour Cream
3 clovesGarlic
0.5 cupRice
1.25 cupsWater
0.5 cupFlour
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with water and salt for 16 minutes, then spread out to cool for 10 minutes.
Chop shrimp finely and mix with rice, egg, flour, salt, and black pepper.
Shape into compact cakes and rest for 8 minutes so the flour hydrates.
Pan-fry cakes in cooking oil for 4 minutes per side until deeply crisp.
Mix sour cream with grated garlic, salt, and black pepper, then serve with the hot cakes.