Crispy Arancini Balls with Curry Sauce
⏳ Time
1 hour 40 minutes
🥕 Ingredients
20
🍽️ Servings
2
Description
Crispy Arancini Balls with Curry Sauce
Ingredients
- Chicken Egg - 2 pieces
- Wheat Flour - 1.8 oz
- Breadcrumbs - 2.5 oz
- Water - 17 fl oz
- Frying Oil - 1 cup
- Rice - 3.5 oz
- 33% Cream - 1 fl oz
- Soy Sauce - 0 fl oz
- Garlic Oil - 0 fl oz
- Ground Black Pepper - 0.1 oz
- Salt - to taste
- Pumpkin - 3.5 oz
- Olive Oil - 0 fl oz
- Fresh Chili Pepper - to taste
- Garlic - 0.3 oz
- Star anise - 0.2 oz
- Vegetable Oil - 1 fl oz
- Coconut Milk - 8 fl oz
- Cilantro - to taste
- Onion - 3.5 oz
Step by Step guide
Step 1
Finely chop the onion and sauté it in vegetable oil with star anise and garlic until golden brown.
Step 2
Add the chili pepper and chopped cilantro. Sauté for another minute, then add the coconut milk, a little salt, and pepper.
Step 3
Bring the sauce to a boil, then reduce the heat and let it simmer until the sauce thickens.
Step 4
Blend the sauce until smooth using a blender.
Step 5
Cook the rice until done, transfer it to a pan, add the cream, water, and cook until it reaches a thick risotto consistency. Add salt, pepper, garlic oil, and soy sauce.
Step 6
Bake the pumpkin until tender at 356°F for 40 minutes. Mash it with a fork and mix it with the risotto.
Step 7
Form balls from the rice mixture, roll them in flour, egg, and breadcrumbs. Fry in hot oil for one minute.
Step 8
Pour warm curry sauce onto a plate, place the Arancini balls on top. For garnish, you can add a few drops of olive oil and black pepper on top.
Step 9
Enjoy your meal!
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