Fonterra Food Services
Asian Vegetable and Rice Balls
600ml chicken stock
40g Western Star Salted Butter
80g onions, finely chopped
20g ginger, grated
250g shitake mushrooms, sliced
1/2 bunch fennel, sliced
3 garlic cloves, peeled and diced
200g arborio rice
Salt and pepper, to taste
70g Cream Cheese
4g ground cumin, toasted
2 egg yolks
80g Japanese breadcrumbs
20g white sesame seeds
Oil, for deep frying
Western Star Salted Butter
Heat the chicken stock.
Sauté the onions, ginger, mushrooms, fennel, and garlic in butter. Add rice.
Add chicken stock a little at a time, whilst continuing to stir the rice.
When the stock is all added, season with salt and pepper. Fold through Cream Cheese and toasted cumin.
Cool rice mixture and fold in egg yolks. Roll into balls and crumb in Japanese bread crumbs and sesame seeds.
Deep fry until golden.
Tip :
Serve with nam jim sauce

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