Crispy Arancini Balls with Curry Sauce
Main Dishes • Italian
Description
Crispy Arancini Balls with Curry Sauce
Ingredients
- Chicken Egg 2 pieces
- Wheat Flour 0 oz
- Breadcrumbs 0 oz
- Water 15 fl oz
- Frying Oil 1 cup
- Rice 5 oz
- 33% Cream 0 fl oz
- Soy Sauce 0 fl oz
- Garlic Oil 0 fl oz
- Ground Black Pepper 0 oz
- Salt to taste
- Pumpkin 5 oz
- Olive Oil 0 fl oz
- Fresh Chili Pepper to taste
- Garlic 0 oz
- Star anise 0 oz
- Vegetable Oil 0 fl oz
- Coconut Milk 10 fl oz
- Cilantro to taste
- Onion 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 355°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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