Golden Fried Egg Tofu Arancini, Tomato Chutney

Recipe by Yuli Hariyanto and Arie Yulianto from Shangri-La Hotel Surabaya  – National winner Dilmah Real High Tea Global Challenge Indonesia

paired with Uda Watte Single Region  


250g Vegetable stock
10g Olive oil
25g White onion, finely chopped
5g Garlic cloves, crushed
100g Arborio rice
15g Grated parmesan
2g Salt
1g White pepper, grounded
55g Eggs
50g Japanese breadcrumbs
35g Plain flour
30g Egg tofu cut into 1cm pieces
1ltr Vegetable oil, for deep-frying
100g Tomato coulis (see recipe below)
5g Fresh chervil (garnish)

Place the stock in a saucepan and bring to the boil
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring occasionally until the onion is soft

Add the rice and glaze the grains until slightly glassy. Add 125ml of the simmering stock to the rice and
stir constantly with a spoon until the liquid is completely absorbed. Continue to add the stock, 1 ladle at a time, stirring occasionally and allowing the liquid to be absorbed before adding the next ladle. Simmer
for 20 minutes or until the rice is al dente and the risotto is creamy. Stir in the parmesan. Season with salt and freshly ground white pepper. Set aside for 2-3 hours to cool completely. Add half of the eggs and stiruntil well combined

Place the breadcrumbs in a GN tray. Place the flour in a GN tray. Crack the remaining eggs into a stainless steel bowl and whisk lightly. Use wet hands to shape 2 tablespoons of the rice into a ball. Press your thumbs into the center of the ball to make an indent. Place a piece of egg tofu in the indent then mold the rice mixture around the tofu to enclose. Repeat with the remaining rice mixture and tofu to make the balls

Roll the rice balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs and lightly press to coat. Place on a GN tray, cover with glad wrap and place in the fridge for 30 minutes

Add enough oil in a large saucepan and heat to 190°C over medium-high heat. Add desired no of rice balls to the oil and deep fry until golden. Remove and place on paper towel to absorb excess oil

Place the rice balls on a serving plate and serve with tomato chutney

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