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Red Thai arancini
Makes 25 Starters and mains
Ingredients
- 2tbsp rapeseed oil
- 1 large onion, diced
- 5 garlic cloves, crushed
- 2cm piece frech ginger, peeled and grated
- 1 green finger chilli, finely chopped
- 2 lemongrass stalks, finely chopped
- 275g Arborio rice
- 1tbsp red Thai curry paste
- 400ml hot vegetable stock or 1 stock cube dissolved in 400ml boiling water
- 400ml coconut milk
- 6 fresh makrut lime leaves, thinly sliced
- 6 spring onions, finely chopped
- small bunch coriander, finely chopped
- grated zest and juice 1 lime
- 50g Italian hard cheese, grated
- 25g butter
- 1tsp caster sugar
- 75g plain flour
- 2 eggs, beaten
- 120g panko breadcrumbs
- 1tsp each black and white sesame seeds
- 1 litre vegetable oile, to deep-fry
- Thai basil leaves, coriander or edible flowers, to garnish
- sriracha mayo, to serve
Method
Several hours or up to a day before, heat the rapeseed oil in a pan, add the onion and sweat over a medium heat for around 5 minutes until translucent but not browned. Add the garlic, ginger, chilli and lemongrass and cook for a minute until fragrant. Add the rice and stir to coat each grain. Add the curry paste and cook for 1 minute, ensuring each grain is coated.
In a separate pan, combine the hot stock and coconut milk; it should be warm, so gently heat if not. A ladleful at a time, add the liquid to the rice pan, stirring and letting each addition absorb before adding the next, until all the liquid is absorbed and the rice is al dente. Add the lime leaves, spring onions, coriander, lime zest and juice, cheese, butter and sugar and mix well. Season with salt, transfer to a wide baking tray and keep in the fridge for at least 4 hours or overnight.
Divide the risotto into 25 equal portions weighing approx. 40g – although you can do it by eye, weighing will ensure uniform arancini. Roll into balls (the size of a golf ball if doing by eye) and put back in the fridge for 1 hour.
Put the flour, eggs and breadcrumbs in three seperate bowls. Add the sesame seeds to the breadcrumbs and mix well. Dip each ball in the flour, then the egg and finally the breadcrumbs. Transfer to a tray and set aside.
Heat the vegetable oil in a based pan, making sure it comes no more than halfway up the sides, until it reaches 170C, or a small piece of bread dropped into the oil turns golden brown in 45 seconds. In batches, lower the balls into the oil and fry for 6–8 minutes or until golden brown.
Remove with a slotted spoon to a tray lined with kitchen paper. If not serving straightaway, keep in the fridge, then bring to room temperature and reheat in an oven preheated to 180C/160C F/Gas 4 for 10–12 minutes.
Garnish with basil or other garnish and serve on a sharing platter or as a starter, allowing 3 per person, with sriracha mayo.
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