Spicy Risotto Balls
Ingredients for paste:
2 red chillies
1 stalk lemongrass
3 cloves garlic
2 green cardamoms
1 tsp white peppercorns
½ tbsp cumin seeds
1 tsp powdered mace
1 tbsp green coriander powder
3 tsp belacan
Ingredients for risotto:
1 tbsp ghee
1 red onion, finely chopped????
2 red chilies, finely diced
20g curry paste (above)
250g risotto rice?
50g tomatoes, diced
200ml chicken stock
50ml MARIGOLD Evaporated Full Cream Milk
Salt to taste
Ingredients for deep frying:
500g risotto, cooked and cooled
100g Emmendel/mozzarella cheese, cut into cubes
100g plain flour
3 large eggs, beaten
Salt and black pepper for seasoning
Oil for deep frying
Ingredients for dipping sauce:
100g Cheddar cheese, grated
200ml MARIGOLD Evaporated Full Cream Milk
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Toast green cardamoms, peppercorns, cumin seeds, mace and coriander without oil.
Add oil, belacan, chilli, lemongrass, garlic, galangal and shallots. Fry till fragrant.
Blend and set aside.
Heat up oil in a saucepan over medium heat, put in onions and chillies to sauté until fragrant. Add in paste, risotto rice and tomato. Keep stirring over low heat.
Then add in chicken stock, MARIGOLD Evaporated Full Cream Milk and salt to taste.
Oil aluminium foil. Place about 1 tbsp risotto on it along with Emmendel cheese. Add a little risotto and roll foil into a ball, then remove risotto balls from foil.
Repeat this step until all risotto is finished.
Prepare flour, beaten eggs and breadcrumbs in 3 different dishes. Sprinkle salt and black pepper into beaten egg.
One at a time, dip and roll the risotto balls in the flour, then dip into egg mixture and roll in the breadcrumbs until completely covered. Repeat until all risotto balls have been used up. Place tray in fridge for 60 minutes.
Heat oil and deep fry the balls until golden brown. Season again with sea salt and serve hot.
Cook cheddar cheese together with MARIGOLD Evaporated Full Cream Milk until melted.