Venus rice and chicory croquettes

Boil the peas in a small saucepan, but don't overcook them. Once all the ingredients are ready and the rice has cooled, spread it out on a flat surface, forming a volcano shape. Arrange the peeled shrimp, chicory cream, peas, Parmesan, parsley, and a sprinkle of pepper in the center. Mix everything together. Beat the eggs, adding a pinch of salt and a handful of Parmesan, and set aside in a bowl. Take a handful of rice and shape it into a ball. Once all the rice is used up, dip the rice balls in the beaten egg and then coat them in panko. Bring the oil to a boil in a pan. Before frying, make sure the oil is very hot. When the rice balls are golden brown and crispy, they're ready.