KIMCHI ARANCINI RICE BALLS 💯 Crispy, Chessy, Spicy and Tangy 🙌 Full recipe link in bio 💚

KIMCHI ARANCINI 💯 Recipe Below 👇 These Kimchi Arancini Rice Balls were so delicious! Tangy, Crispy, Cheesy with a little kick of spice 🙌 They’re a brilliant recipe to try at the weekend. Full recipe link in bio 💚

Ingredients:
300g (10.6 oz) cooked white rice or sushi rice
120g (4.2 oz) kimchi
1 tbsp sesame oil
1 tbsp gochujang
1 tbsp maple syrup
1 tbsp tamari
65g (2.3 oz) vegan mozzarella or similar cheese
2 tbsp sesame seeds
3 tbsp rice flour (not needed if using sushi rice)
50g (1.8 oz) Panko breadcrumbs
200ml (6.8 fl oz) vegetable oil for frying (not needed if baking)

Instructions:
- Prepare the Filling: Finely dice the kimchi and mix it with the cooked rice, sesame oil, gochujang, maple syrup, and tamari. Taste and adjust seasoning if needed.
- Add Mozzarella: Take a heaped tablespoon of the filling and spread it on a chopping board. Place a teaspoon of vegan mozzarella in the centre and roll the rice around it, forming a ball shape. Ensure the cheese is in the middle and the rice is well compacted so that it will hold its shape
- Coat with Breadcrumbs: Roll each rice ball in the Panko breadcrumbs until evenly coated.
- Heat the Oil: Heat the vegetable oil in a saucepan over high heat. To test if the oil is hot enough, drop in a breadcrumb; it should turn golden brown within 30 seconds.
- Fry the Rice Balls: Carefully add the rice balls to the hot oil and fry until they turn golden brown, about 3-4 minutes.
- Remove and Serve: Remove the rice balls from the oil and place them on kitchen paper to absorb excess oil. Serve hot with your favourite dipping sauce.

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Видео KIMCHI ARANCINI RICE BALLS 💯 Crispy, Chessy, Spicy and Tangy 🙌 Full recipe link in bio 💚 канала The Happy Pear