THAI ARANCINI
Thai Arancini
Serve: 3-4
Ingredients:
300 gram Risotto rice
150 gram Mince pork
125 gram Mozerella cheese – cubed
100 gram Onion – chopped
20 gram Parmesan cheese – grated
2 clove Garlic – finely chopped
2 cube Vegetable stock cube
1 tbs Thai green curry paste
1 tbs Fish sauce
1/2 tbs Sugar
1/2 tsp Lemon juice
1 pinch Salt
1 handful Basil leaves
1 Egg
4 slice Wholemeal bread
500ml Vegetable oil
950ml Water
Method
– Toast 4 slices of wholemeal bread in the toaster. Once they are nice and crispy, put the toasts in a blender. Set aside as this is your quick homemade breadcrumbs.
-Dissolve the vegetable stock cubes in the water. Set aside.
-Put 3 tablespoons of oil and onion into a big saucepan. Gently fry until the onion turns translucent. Add the garlic and Thai green curry paste, keep stirring for a further 2-3 minutes. Then add the minced pork, fish sauce and sugar, cook further until the pork is cooked.
-Add the risotto rice, and fold the ingredients together until the oil covers the rice well (the rice will look shiny and glossy).
-Add about 150ml of vegetable stock into the same bowl. Stir and wait until the rice absorbs the stock. Keep repeating this process until you run out of stock. It usually takes about 25-30 minutes for the risotto rice to cook.
-Once the rice is cooked, add the lemon juice, parmesan cheese, salt and basil leaves. Fold all the ingredients together. Remove from the heat and leave it to cool. Put it in the fridge for 2 hours.
-Take the risotto rice out from the fridge, it should be sticky which will easily shape.
-Lay the risotto rice on a flat surface. Make a round flat shape with 8-10cm diameter. Put the mozzarella cheese in the middle and roll it into a ball. Repeat this process until you finish with all the rice.
– If possible put the balls back into the fridge for a further 2 hours.
-Preheat the oven to 200 Celsius. Beat the egg in a bowl next to the breadcrumbs bowl.
-Heat to a medium heat. Dip the balls into the beaten egg then in the breadcrumbs.
-Fry the balls until golden brown in colour, then transfer the ball onto a baking tray.
-Bake the rice balls for a further 12-15 minutes. Then enjoy Thai Arancini with a tomato salad and a good glass of white wine…. mini heaven in your home.
Tips:
– Add a dash of white wine while cooking to the risotto rice it will add a little depth to your Arancini.
-You can cook Thai Arancini in advance or in a big batch on a weekend. Put them in the freezer after you fry these rice balls. Once you’re ready to eat, take them out and bake at 200 Celsius for 30 minutes before serving.
