Kimchi Arancini Balls with Korean-style Aioli
Serves: 4
Cost CuttingEco FriendlyFreezes Well
Ingredients:
Kimchi Arancini balls:300g Asian style sticky rice
300g ripe kimchi, finely chopped (or mix finely chopped blanched Chinese cabbage with kimchi paste and salt)
1 tbsp soy sauce
2 tbsp sesame oil
2 free-range eggs, beaten
3 tbsp grated vegetarian Parmesan-style cheese
100g panko breadcrumbs
100ml vegetable oil, for frying
Korean-style aioli:
3 tbsp Hellmann’s Mayonnaise with Olive Oil
1 tbsp Gochujang paste (or mix miso paste, chilli flakes, mirin and sugar)
the juice of 1/4 lime
1/2 tsp minced garlic
method:
- Cook two cups of sticky rice in a pot or rice cooker. The ratio of water to rice should be 1:1.
- Finely chop the kimchi. Heat a tablespoon of sesame oil in a large pan, and sauté the kimchi until it smells fragrant.
- Add the cooked rice, soy sauce, remaining sesame oil and half of the beaten egg mixture. Mix in the Parmesan-style cheese.
- Remove from heat and let the rice cool. While the rice cools, combine the mayonnaise, Gochujang paste, lime juice and garlic to make the aioli.
- Once the rice is cool enough to handle, roll a handful of rice into bite sized balls. Dip the balls into the beaten egg and cover with panko breadcrumbs.
- Heat the oil to 180C/350F and fry the balls until golden brown for about two minutes.
- Garnish and serve.
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