Mediter­ranean-asian Rice Balls

Chef: Ryan Weita Restau­rant: Plan­ta­tion Re­sort Bar & Cafe

Port Douglas & Mossman Gazette - - FRONT PAGE -

Cook rice and al­low it to reach room tem­per­a­ture. With a lightly oiled hand, pack some rice into one hand and make an in­den­ta­tion in the mid­dle for fetta and toma­toes. Place one fetta cube and two semi- dried tomato halves into the mid­dle and pack into the cen­tre. Fill other side of ball with more rice and squeeze into the size of a golf ball and roll to form a nice ball. Set aside on plate to firm up. Re­peat un­til rice is used up. Mix Panko crumbs and parme­san cheese to­gether and roll the rice balls through the mix, coat­ing all sides and squeez­ing firmly to­gether. Fry in 170C oil for 3-3.5 min­utes and set on ab­sorbent pa­per. Ar­range on a plate over a bed of mixed greens and driz­zle with dip­ping sauce from squeeze con­tainer. Gar­nish with zest curls of lemon or or­ange. Serves two.

2 Cups cooked ar­boreo rice or sticky rice 6 small cubes herb and oil­mar­i­nated fetta or moz­zarella cheese 6 pieces herb and oil-mar­i­nated semi-dried tomato wedges cut in half 50g Panko bread crumbs 30g parme­san cheese grated or shred­ded Dip­ping sauce: 3tbsp may­on­naise 2tsp Sriracha chilli sauce 1tbsp lime juice

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.