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Kimichi Arancini

Kimichi Arancini
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


500g steamed short grain rice, chilled

150g kimchi, finely chopped

50g parmesan, grated

Good pinch of blitzed nori

10ml sesame oil

20g spring onion, finely chopped

75g cheddar cheese, cut into small dice

10g Essential Cuisine Asian Aromatic Base

55g plain flour

2 eggs

100g panko breadcrumbs

1 recipe sweet soy sauce


1. Place the cooked rice into a large bowl, add the kimchi, parmesan, nori, sesame oil, aromatic base, spring onions and mix together well. Season to taste.

2. Roll the mix into balls around 30g each and place a dice of cheese in the middle of each ball. Place the balls on a lined baking sheet and place in the fridge. Chill hard for 2-3 hours.

3. Set up 3 dipping stations, with the flour, egg and breadcrumbs in each. First flour, then egg and then breadcrumbs.

4. Preheat a fryer to 170 degrees. In batches fry the arancini for 4-5 minutes until golden brown.

5. Serve with a sweet soy sauce.

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