Kimchi Arancini Balls with Korean-style Aioli

Serves: 4

550 -

36.4g -

5.9g -

2.4g -

1.72g -

11.9g -

41.8g -

4.6g -

Kimchi Arancini balls:

300g Asian style sticky rice

300g ripe kimchi, finely chopped (or mix finely chopped blanched Chinese cabbage with kimchi paste and salt)

1 tbsp soy sauce

2 tbsp sesame oil

2 free-range eggs, beaten

3 tbsp grated vegetarian Parmesan-style cheese

100g panko breadcrumbs

100ml vegetable oil, for frying

Korean-style aioli:

3 tbsp Hellmann’s Mayonnaise with Olive Oil

1 tbsp Gochujang paste (or mix miso paste, chilli flakes, mirin and sugar)

the juice of 1/4 lime

1/2 tsp minced garlic

Cook two cups of sticky rice in a pot or rice cooker. The ratio of water to rice should be 1:1.
Finely chop the kimchi. Heat a tablespoon of sesame oil in a large pan, and sauté the kimchi until it smells fragrant.
Add the cooked rice, soy sauce, remaining sesame oil and half of the beaten egg mixture. Mix in the Parmesan-style cheese.
Remove from heat and let the rice cool. While the rice cools, combine the mayonnaise, Gochujang paste, lime juice and garlic to make the aioli.
Once the rice is cool enough to handle, roll a handful of rice into bite sized balls. Dip the balls into the beaten egg and cover with panko breadcrumbs.
Heat the oil to 180C/350F and fry the balls until golden brown for about two minutes.
Garnish and serve.