Thai Food Made Easy | THAI ARANCINI (VEGETARIAN)
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THAI ARANCINI (VEGETARIAN)

Thai Arancini (Vegetarian)

Thai Arancini (Vegetarian)

Serve: 2

Ingredients :

130 gram                             Risotto rice

100 gram                             Breadcrumbs

80 gram                               Flour

60 gram                               Onion – finely chopped

30 gram                               Parmesan cheese – grated

4                                            Mozzarella pearl

1 clove                                  Garlic – finely chopped

1                                            Vegetable stock cube

1 tbs                                     Olive oil

3/4 tbs                                Thai red curry paste

1 tsp                                     Sugar

1 tsp                                     Light soy sauce

1/2 tsp                                 Lemon juice

1 knob                                  Butter

1                                            Small egg

500ml                                 Water

200ml                                 Vegetable oil

1 dash                                  White wine

1 pinch                                Salt

Method

-Mix the vegetable stock cube and water in a measuring jug.

-Gently fry the onion, garlic and oil in a saucepan, until the onion turns translucent (approx 5-10 minutes). Add Thai red curry paste and fry for a further 2 minutes. Put in the Risotto rice then stir until the oil covers all of the rice.

-Slowly add the vegetable stock… a little at a time, stir all the ingredients together and leave until the rice absorbs all the liquid. Then repeat the same process until you use up all the stock and the rice is cooked (approx 30 minutes). Stir frequently.

-Season the risotto with sugar, light soy sauce, lemon, salt and white wine. Put in the basil leaves then fold.

-Cream the risotto by adding butter and parmesan cheese. Fold all the ingredients together. Remove from the heat and leave it until completely cool.

– Prepare 3 bowls, one is for the flour, the other is for the beaten egg and the third bowl is for the breadcrumbs.

-Lay a plastic sheet on a flat surface, shape the Risotto rice in a circle with approx 10cm diameter. Place a mozzarella pearl in the middle. After that pull the edges of the sheet together and twist the top tightly. This should make a risotto shaped like a ball.

-Carefully remove the plastic sheet. Place the risotto ball in the flour then dip in the beaten egg then the breadcrumbs. Repeat the same process with the rest of the risotto rice.  If possible, leave it in the fridge for 2 hours before the next stage.

-Preheat the oven to 200 Celsius.

-Heat the oil to medium heat. Fry the risotto ball until the breadcrumbs turn a golden brown (approx 1 minute on each side). Remove the Arancini ball from the frying pan and transfer it on a baking tray

-Bake Thai Arancini for a further 15-18 minutes.

-Serve immediately with a crunchy salad as a snack or starter.

Tips:

-Make sure the cooked risotto rice is completely cooled before attempting to shape into a ball. I actually went shopping in between!

-Make sure you get an authentic Thai red curry paste. To deliver an intense flavour. Also, check if the paste is truly vegetarian. If not why don’t you make your own? Check out Homemade Thai Red Curry Paste(Vegan) here.

-Thai Arancini (vegetarian) goes well with Tomato Chutney and Mayonnaise.