Crisp Lambay Crab Arancini with Kimchi Mayo and Seaweed Salt

Thu, 29 August 2019

CRISP LAMBAY CRAB ARANCINI WITH KIMCHI MAYO AND SEAWEED SALT

RECIPE:

RISOTTO  -

• 150g Lambay island fresh picked crab meat
• 250g Carnaroli or Arborio rice
• 800 ml veg Stock
• 30g finely diced Shallots
• 1 clove Garlic crushed
• Sm sprig Thyme
• 100 ml White wine
• Salt to taste
• Pinch Cayenne Pepper
• 60g Mascarpone
• 30g fine grated Parmesan
• 1/8 Grated zest Lemon
• 5 ml Lemon juice
• 3g Chopped chives
• 40ml Olive oil
• 30g butter

 

FOR THE COATING

• 150g Flour
• 100g Panko crumb
• 2 Egg
• 150ml Milk
• Seasoning

 

TO COOK

Oil and fryer for frying preheat to 170-180c

 

METHOD

1. In a stainless steel or cast iron pot place the oil in the vessel over a low heat
2. In a second pot warm the stock so it is hot when added to rice
3. Add the shallot, garlic and thyme and stir until translucent and no colour 2-3 mins
4. Add the rice and continue to cook for several minutes stirring very frequently until rice is opaque 3-4 mins
5. Add the wine and again stir until wine has been absorbed
6. Slowly add the stock ladle by ladle as it is absorbed by the rice continue to stir and add another ladle
7. Check the rice to see if its cooked ,it should be creamy and the rice grains firm but cooked with no hard centre in the rice
8. The risotto should take about 20-25mins approx
9. Finish the risotto with mascarpone, parmesan and butter by stirring them in 
10. Adjust the seasoning (salt & cayenne pepper)
11. Add the lemon juice & lemon zest (two or 3 light gratings on a grater)
12. Put the risotto on a tray cover with cling film and allow to chill for an hour (longer if possible)
13. Finish by adding the fresh picked crab and the herbs folding them in so they are evenly mixed
14. Divide the crab risotto into 30 even pieces
15. Roll into nice round even balls and set aside on a clean tray (chill)

 

TO COAT THEM

1. Get 3 containers or dishes and place on the counter
2. Whisk eggs and milk together and put in 1 container with the seasoned flour and panko crumb in the two remaining containers
3. The seasoned flour in 1 the panko in the other
4. Set the containers side by side flour, egg wash, panko crumb
5. Put the risotto balls into the flour first ensuring well coated
6. Roll in hands to remove excess flour and put in the egg mix ,again ensure well coated
7. Place the now flour and egg washed risotto balls into the panko crumb draining as much of the egg as possible
8. Repeat the flour egg and crumb process again

 

RISOTTO BALLS

• Deep fry the risotto balls @ 180c for 3-4 mins or until golden brown
• Drain on kitchen paper and lightly dust with seaweed salt

 

SEAWEED SALT

• Toasted nori seaweed
• Smoked sea salt

 

BLENDER

1. In a nutri bullet or similar type blender blitz the dried toasted nori sheets until really fine and powdery
2. Add smoked sea salt
3. And reserve

 

KIMCHI MAYO

• Kimchi (homemade)
• Mayonnaise

 

• Puree kimchi in nutribullet
• Pass through a fine sieve
• Combine with the mayonaisse