Risotto Balls with Curry Mayo

  • prep time10 min
  • total time 30 min
  • serves 6

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.

12 Ratings
Directions for: Risotto Balls with Curry Mayo

Ingredients

Risotto

1 cup Arborio rice

1 tsp Ginger, finely chopped

2 shallots, finely chopped

1 Tbsp sunflower oil

1 Tbsp sesame oil

½ cup Shao hsing rice wine

½ Tbsp XO sauce

1 L chicken stock

Rice Balls

2 oz of chicken thigh

1 Tbsp sunflower oil, for sauteeing chicken

1 Tbsp sesame oil

1 tsp ginger, finely chopped

½ bunch scallions, finely chopped

¼ bunch Chinese chives, finely chopped

2 oz rehydrated shrimp (small dried shrimp soaked in warm water for 1/2 hour, then drained)

1 ½ oz Shitake mushrooms, diced

2 oz Chinese sausage, finely shopped

2 oz mustard greens, finely chopped

1 ½ oz bamboo shoots, finely chopped

1 tsp Szechuan peppercorns

½ tsp black sesame seeds

2 Tbsp soy sauce

2 Tbsp oyster sauce

3 eggs

½ cup water

1 cup flour

1 cup bread crumbs or panko

Curry Mayo

1 Tbsp S&B curry powder

8 Tbsp Kewpie mayo

1 Tbsp lemon juice

Asian Aioli

1 Tbsp teriyaki sauce

1 Tbsp Korean BBQ sauce

1 tsp cornstarch

8 Tbsp Kewpie mayo

2 tsp Hoisin sauce

Directions

Risotto

1. 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.

2. Deglaze with shao hsing rice wine. Stir vigorously until liquid is evaporated.

3. Add 24 ounces hot chicken stock at a time. Stir vigorously and constantly to create starch.

4. Continue adding stock as needed, until rice is just past al dente. Stir in XO sauce. Spread on sheet pan to cool.

Rice Balls

1. Heat wok until smoking, add sunflower oil and heat. Stir fry the chicken until cooked, then remove. Cool and chop.

2. Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant.

3. 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.

4. Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce.

5. Combine mixture with risotto and form into balls approximately 1 ounce each.

6. Roll balls in flour first, then egg/water mixture, then coat with panko breadcrumbs.

7. Deep fry until golden brown (345 degrees Celsius). Drizzle with Curry Mayo and Asian Aioli.

Curry Mayo

1. Combine all ingredients and adjust if necessary. Chill.

Asian Aioli

1. 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.

See more: Chinese, Snack, Hot and Spicy, Rice/Grain, Appetizer


https://www.foodnetwork.ca/recipe/risotto-balls-with-curry-mayo/11783/

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