Thai-style Arancini

Recipe

Step 1

Heat up the vegetable stock with the coconut milk.

Step 2

Peel and chop the onion, the garlic, the ginger, the lemongrass and the chilli. Sweat them in the oil in a flying pan. After 3-4 minutes, add the rice and mix well for 2 minutes. Add the curry paste. Mix thoroughly.

Step 3

Gradually add the stock and the coconut milk mixture to the rice and wait for the rice to absorb the liquid. Cook for approx. 15-20 minutes.

Step 4

Zest and juice the limes. Chop the spring onions and coriander. Add them to the rice along with the Parmesan cheese. Adjust seasoning with salt and pepper, then mix well. Refrigerate for at least 4 hours, ideally overnight.

Step 5

Beat the eggs in a deep plate. Put the flour in a second deep plate and the breadcrumbs and the sesame seeds in a third.

Step 6

Shape the rice into golf ball-sized balls and dredge in the flour, then dip in the eggs and, lastly, in the breadcrumbs. Pop the rice balls in the very hot oil and cook until golden. Drain on kitchen paper.

 

Serve the arancini warm with small basilic leaves.

♥To be enjoyed with a glass of  Palmer & Co Champagne Rosé Solera.

Ingredients

For the arancini :

• 250 g of arborio rice
• 1 onion
• 3 cloves of garlic
• 1 nub of ginger
• 2 lemongrass stalks
• 1 small chili
• 1 tbsp of red curry paste
• 40 cl of coconut milk
• 2 limes
• 2 spring onions
• 50 g of Parmesan
• 5 sprigs of coriander
• 40 cl of vegetable stock
• 2 tbsp neutral or coconut oil
• Salt
• Pepper
• Oil for deep frying

For the breadcrumbs : 

• 120 g of Panko breadcrumbs
• 2 eggs
• 75 g of flour
• 1 tbsp of black and white sesame seeds