Loft Thai Arancini (3 Pcs) Recipe

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely minced shallot and sauté 1–2 minutes until translucent.

Add minced garlic and grated ginger; cook 30 seconds until fragrant.

Add ground pork, breaking it up with a spatula. Cook until no longer pink, about 4–5 minutes.

Stir in Thai red curry paste, fish sauce, light soy sauce, brown sugar and lime juice. Cook 1–2 minutes to combine and reduce slightly.

Season with white pepper (if using) and fold in chopped cilantro and basil. Taste and adjust seasoning (more fish sauce for saltiness, sugar for balance). Remove from heat and allow filling to cool completely (important for forming).

In a small bowl combine mayonnaise, chopped cilantro, grated ginger, lime juice, minced garlic, fish sauce and sugar.

Whisk together until smooth. If too thick, add up to 1 teaspoon water to reach a thick but pipeable consistency. Season with salt to taste. Refrigerate until ready to serve.

Prepare dredging stations: place flour in a shallow bowl; beat 1 egg in another bowl; combine panko and fine breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon black pepper in a third bowl. Keep 1/4 cup cold water nearby for hand moistening.

If rice is still warm, spread on a tray to cool to room temperature. In a mixing bowl combine cooled rice, grated Parmesan and 1 beaten egg. Mix gently until evenly combined — the mixture should hold together when pressed. If too loose, chill 15–20 minutes.

Portion rice into three equal portions (about 2/3 cup each). With slightly damp hands, flatten a portion into a disc in your palm about 2.5–3 inches wide.

Place 2 tablespoons of the cooled Thai pork filling in the center of the rice disc (use less if filling is moist). Optionally press a small spoonful of aioli into the pork for a molten center (do not overfill).

Carefully fold rice up around the filling to completely enclose it and form a compact ball. Press gently to seal and shape into a smooth sphere. Repeat for remaining portions to make 3 arancini.

Dredge each ball first in flour (lightly coat), then dip into beaten egg, then roll thoroughly in the breadcrumb mixture to coat evenly. For an extra-crispy crust, double-coat: return to egg and breadcrumbs for a second layer.

Pour enough vegetable oil into a heavy-bottomed skillet or pot to reach about 1.5–2 inches deep. Heat oil over medium heat until it reaches 175–180°C (350–355°F) or a small breadcrumb sizzles and browns in ~30 seconds.

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Internal temperature of the rice should be hot and filling steaming. If browning too fast, reduce heat slightly.

Using a slotted spoon, transfer fried arancini to a paper towel–lined tray to drain for 1–2 minutes.

Serve immediately: plate 3 arancini and drizzle or dollop ginger-cilantro aioli alongside. Garnish with extra chopped cilantro and a lime wedge for squeezing.