Mediterranean-asian Rice Balls
Chef: Ryan Weita Restaurant: Plantation Resort Bar & Cafe
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