Asian style arancini
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 309, total fat 11 G., saturated fats 1 G., proteins 5 G., carbohydrates 46 G., fiber 0 G., cholesterol 23 mg, sodium 182 mg, sugar 1 G.
Calories 309, total fat 11 G., saturated fats 1 G., proteins 5 G., carbohydrates 46 G., fiber 0 G., cholesterol 23 mg, sodium 182 mg, sugar 1 G.
Arancini are Sicilian fried rice balls with a crispy crust and a soft center. This recipe uses leftover Chinese takeout. Form the cooked rice into balls, fry, and serve as an appetizer with sauces—you probably have those delivery bags lying around in your kitchen cupboard.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup panko breadcrumbs
- 2 cups leftover cooled fried rice
- 1/4 cup flour
- 1 tbsp hot sauce, such as Sriracha
- 1 teaspoon soy sauce
- 1 large egg, lightly beaten
- Duck sauce, for serving
- Vegetable oil, for deep-frying
- Special equipment: deep fat thermometer
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Recipes with similar ingredients: rice, breadcrumbs, soy sauce
Cooking the dish according to the recipe:
- Fill a large saucepan halfway with vegetable oil and attach a deep-fry thermometer to the side. Heat over medium heat to 350°F (175°C). Line a plate with paper towels.
- Mix in a small bowl panko breadcrumbs with 1/4 teaspoon salt. In a large bowl, combine the fried rice, flour, chili sauce, soy sauce, and egg until smooth. Using wet hands, form eight 4-cm balls.
- Roll each ball in breadcrumbs and transfer to a plate. Fry the balls, a few at a time, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to the prepared plate to drain off any excess fat. Sprinkle with salt and serve with the duck sauce for dipping.
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