Risotto Balls with Curry Mayo

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Recipe summary

These crispy and delicious rice balls are bursting with classic Asian flavours. Courstesy of Don Letendre, Jason Apple and Corey Simkin of The Roaming Dragon.

Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 6

Ingredients

Risotto

1 cup Arborio rice
1 teaspoon Ginger, finely chopped
2 shallots, finely chopped
1 tablespoon sunflower oil
1 tablespoon sesame oil
1/2 cup Shao hsing rice wine
1/2 tablespoon XO sauce
1 litre chicken stock

Rice Balls

2 ounces of chicken thigh
1 tablespoon sunflower oil, for sauteeing chicken
1 tablespoon sesame oil
1 teaspoon ginger, finely chopped
1/2 bunch scallions, finely chopped
1/4 bunch Chinese chives, finely chopped
2 ounces rehydrated shrimp (small dried shrimp soaked in warm water for 1/2 hour, then drained)
1 1/2 ounces Shitake mushrooms, diced
2 ounces Chinese sausage, finely shopped
2 ounces mustard greens, finely chopped
1 1/2 ounces bamboo shoots, finely chopped
1 teaspoon Szechuan peppercorns
1/2 teaspoon black sesame seeds
2 tablespoons soy sauce
2 tablespoons oyster sauce
3 eggs
1/2 cup water
1 cup flour
1 cup bread crumbs or panko

Curry Mayo

1 tablespoon S&B curry powder
8 tablespoons Kewpie mayo
1 tablespoon lemon juice

Asian Aioli

1 tablespoon teriyaki sauce
1 tablespoon Korean BBQ sauce
1 teaspoon cornstarch
8 tablespoons Kewpie mayo
2 teaspoons Hoisin sauce

Directions

Risotto

In large rondeau, heat sunflower and sesame oils. Add ginger and shallots and sweat until translucent. Add Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any colour on the rice.
Deglaze with shao hsing rice wine. Stir vigorously until liquid is evaporated.
Add 24 ounces hot chicken stock at a time. Stir vigorously and constantly to create starch.
Continue adding stock as needed, until rice is just past al dente. Stir in XO sauce. Spread on sheet pan to cool.

Rice Balls

Heat wok until smoking, add sunflower oil and heat. Stir fry the chicken until cooked, then remove. Cool and chop.
Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant.
Add the shrimp, sausage, mushrooms, mustard greens, bamboo, peppercorns and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken.
Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce.
Combine mixture with risotto and form into balls approximately 1 ounce each.
Roll balls in flour first, then egg/water mixture, then coat with panko breadcrumbs.
Deep fry until golden brown (345 degrees Celsius). Drizzle with Curry Mayo and Asian Aioli.

Curry Mayo

Combine all ingredients and adjust if necessary. Chill.

Asian Aioli

In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add Kewpie and Hoisin. Adjust if necessary. Chill.