Market Seafood Arancini, Assam Foam
This tapas dish has all the elements of an outstanding appetiser—from its good looks to its fresh ingredients like tiger prawns, crab claws, fragrant lemongrass, and Knorr’s Concentrated Tamarind Sauce.
Ingredients
Arancini
-
Onion, chopped 50 g
-
Shallots, chopped 50 g
-
Bay Leaf 2 pc
-
Coriander Stem, washed 3 g
-
Arborio Rice 200 g
-
White Wine 100 ml
-
Clam Stock 300 ml
-
Fish Stock 300 ml
-
Saffron 5 g
-
Olive Oil 100 ml
-
Tiger Prawn, diced 100 g
-
Crab Claw Meat 100 g
-
Fresh Scallop, diced 100 g
-
Parmesan Cheese 50 g
-
Butter 100 g
-
Salt Pepper to taste
-
Spearmint Chiffonade 8 g
-
Egg Wash 5 pc
-
Flour 200 g
-
Breadcrumbs 500 g
Assam Foam
-
Lemongrass Stalk, chopped 30 pc
-
Shallots, chopped 30 g
-
Galangal, chopped 10 g
-
Turmeric, chopped 7 g
-
Red Chilli 2 pc
-
Salt and Pepper to taste
-
Water 200 ml
-
Beetroot, moulded round 40 g
-
Salicornia 20 g
-
Coriander Cress 20 g
Preparation
-
Arancini
- In a medium sauce pot, sweat onion, shallots, coriander stem and bay leaf with oil on a low-medium heat.
- Add arborio rice and toast until fragrant.
- Deglaze with white wine and saffron.
- Add 100 ml of clam and fish stock and cook over low heat until stock dissolves.
- Repeat until all stock is used.
- In a separate pan, sear tiger prawns, crabmeat and scallops on high heat until caramelised.
- Season to taste and set aside.
- Once risotto is moist, add butter, parmesan cheese, cooked seafood and season to taste.
- Add chopped mint and set aside to cool.
- Roll risotto into balls and coat it with flour, egg and breadcrumbs.
- Fry arancini in 180°C until crispy.
-
Assam Foam
- In a food processor, blend lemongrass, shallots, galangal red chillies and olive oil until smooth.
- In a medium sauce pot, cook rempah until fragrant.
- Add Knorr Concentrated Tamarind Sauce and cook for 5 mins.
- Add the above Chicken Stock and season to taste.
- Reduce mixture by half.
- Transfer into siphon and foam the mixture.
- Plate and serve.
