Consult local listings for air dates and times

The TV Show

« All recipes

Risotto Balls With Curry Mayo/Asian Aioli

Recipe from: Roaming Dragon

In Vancouver, British Columbia’s first mobile gourmet food truck, the Roaming Dragon, serves Pan-Asian fare with a West Coast influence

Watch the episode
I cup Arborio rice
1 teaspoon Ginger, finely chopped
2 shallots, finely chopped
1 tablespoon sunflower oil
1 tablespoon sesame oil
½ cup Shao hsing rice wine
1/2 tablespoon XO sauce
1 liter chicken stock

In large rondeau, heat sunflower and sesame oils. Add ginger and shallots and sweat until translucent. Add Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any colour on the rice.

Deglaze with shao hsing rice wine. Stir vigorously until liquid is evaporated.

Add 24 ounces hot chicken stock at a time. Stir vigorously and constantly to create starch.

Continue adding stock as needed, until rice is just past al dente. Stir in XO sauce. Spread on sheet pan to cool.

Rice Balls:
60 grams of chicken thigh
1 tablespoon sunflower oil, for sauteeing chicken
1 tablespoon sesame oil
1 teaspooon ginger, finely chopped
1/2 bunch scallions, finely chopped
1/4 bunch Chinese chives, finely chopped
60 grams rehydrated shrimp (small dried shrimp soaked in warm water for 1/2 hour, then drained)
45 grams Shitake mushrooms, diced
60 grams Chinese sausage, finely shopped
60 grams mustard greens, finely chopped
45 grams bamboo shoots, finely chopped
1 teaspoon Szechuan peppercorns
1/2 teaspoon black sesame seeds
2 tablespoons soy sauce
2 tablespoons oyster sauce
3 eggs
1/2 cup water
1 cup flour
1 cup bread crumbs or panko

Heat wok until smoking, add sunflower oil and heat. Stir fry the chicken until cooked, then remove. Cool and chop.

Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant.

Add the shrimp, sausage, mushrooms, mustard greens, bamboo, peppercorns and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken.

Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce.

Combine mixture with risotto and form into balls approximately 1 ounce each.

Roll balls in flour first, then egg/water mixture, then coat with panko breadcrumbs.

Deep fry until golden brown (345 degrees Celsius). Drizzle with Curry Mayo and Asian Aioli.

Curry Mayo:
1 tablespoon S&B curry powder
8 tablespoons Kewpie mayo
1 tablespoon lemon juice

Combine all ingredients and adjust if necessary. Chill.

Asian Aioli:
1 tablespoon teriyaki sauce
1 tablespoon Korean BBQ sauce
1 teaspoon cornstarch
8 tablespoons Kewpie mayo
2 teaspoons Hoisin sauce

In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add Kewpie and Hoisin. Adjust if necessary. Chill.

Yield: 12 balls