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
