Rice on a Stick

Soak the spatulas in cold water for 10 minutes. This helps the batter stick better and the spatulas withstand the heat in the pan more easily. Cook the rice in salted water according to package directions, steam and cool. Rinse the shrimp with cold water, drain and chop very finely. Wash the chives, spin dry and cut into small rolls. Peel and finely dice the ginger. Blend all ingredients into a uniform dough. If the dough gets too wet, add some bread crumbs. Moisten hands with water and form crab dough around spatulas similar to a popsicle stick. Press down well. Heat plenty of oil in a coated frying pan and gradually fry the rice pieces in it until golden brown. Drain on kitchen roll. For the face, cut the mozzarella balls in half, slice the olives and cut the mouths out of the bell pepper. Insert thyme as hair and two chilies each as horns. Using a short piece of toothpick, attach the mozzarella and olive slices as eyes. Finally, use a toothpick each to pin a tomato as the nose and the bell pepper mouth.

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