Sayadeya Rice Arancini with Shrimps and Spicy Mayo
Sayadeya Rice Arancini with Shrimps and Spicy Mayo
Ingredients
⇵
Sayadeya Rice
Harissa Tahini
Garnish
Instructions
Add your grated tomato and tomato paste, cook them out for a min or so
Add the spices, stir everything together for about a min
Add Garlic, stir until fragrant - about a min . Add sugar and lemon Juice, allow to deglaze for a min or so
Mix one and a half stock cubes in 2 1/2 cups of water (shrimp cubes or vegetable cubes)
Pour that into the pan - Blend everything using a hand blender (or a regular blender)
Add the washed and drained rice. Bring to a boil. Reduce heat, cover and cook for about 15 min, till cooked through
Once done, spread your rice out in a tray. Once it's cooled down, Add 3/4 cup Panko, 2 beaten eggs, 1/2 Cup Parmesan Cheese
Mix everything together, and start shaping into balls. Stuff each ball with about 1/2 Tablespoon of the chopped Shrimps. Pinch the rice around the shrimps to form a ball shape
Once done, in a bowl, add the remaining panko, the Dukkah and the remaining parmesan cheese
Coat the rice balls in this mixture and allow to sit in the fridge for about an hour to firm up
Fry till brown and crispy
Prepare the Sauce by mixing all the listed ingredients
Garnish (Optional) with some orange zest, more Dukkah and some of that beautiful spicy Harissa Tahini
Related Recipes
