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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
  1. 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.
  2. 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.