Duck Massaman Arancinin

Fabulous Friday finger food for you guys… the perfect party canapé, these little bad boys are super crispy on the outside and bite into one for the soft, chewy, flavour bursting insides!!

Massaman curry and duck are a match made in HEAVEN. I used the Roi Thai ready-made curry sauce and only added the rice, some shredded leftover duck, finely chopped red pepper, kaffir lime, lemongrass, palm sugar, a touch of fish sauce and fresh coriander.  The rice is then rolled into balls, dipped into a quick batter, rolled in Panko breadcrumbs and fried to golden crispy perfection.

I can hear you already…. a ready made store bought Thai curry sauce? 😱 YESSSS people… these cartons of ready-made soups and sauces are THE BOMB!!!  They are the most authentic you will find, ACTUALLY USED IN THAILAND BY THE LOCALS to make quick curries and soups, all you need to do is heat up and add your fav meat or veg.  They have a whole range to include Green curry, Massaman, Penang Curry and Red Curry.  

TRUST ME – they are so authentic tasting… check out @roithaiuk for stockists, AD/PR – @ascofoods – thank you for introducing me to these life-changing soups and curry sauces… I am officially hooked!!!  Stay tuned for more of my creations using these amazing Roi Soup & Curry Sauces.

Guys – try them…** You can make these babies well in advance of a party as they freeze well, heat them straight from frozen at 200C for 30 mins and they are good to go!**

Duck Massaman Arancinin

Serves: 24 Balls Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 50g Thai sticky rice, uncooked
• 150g Jasmine rice, uncooked
• 1/2 Carton ROI Massaman Curry Sauce
• OR: (1/4 cup coconut milk + 3 tbsp Massaman Thai Curry paste)
• 1 tbsp Fish sauce
• 4 Kaffir lime leaves, chopped fine
• 1 Lemongrass stalk, outer ends removed and chopped fine
• 1 tsp Palm Sugar
• 150g Shredded cooked duck
• 0.5 Red pepper, very finely diced
• Large handful coriander chopped very fine
• 60g Plain flour
• 80ml Water
• 1 Egg, lightly beaten
• 1 tsp Fish sauce
• 120g cups Panko breadcrumbs

Instructions

1. Cook both types of rice together with the equivalent weight in water, set aside.
2. In a saucepan on medium heat, add the ROI curry sauce along with the fish sauce, lemongrass, kaffir lime leaves and sugar bring to a boil.
3. Stir in the shredded duck and coriander, remove from the heat
4. When the rice is done and while it is still hot, add the hot curry and stir until well combined
5. Taste and adjust seasoning as needed. Add more fish sauce or sugar to taste 
6. Set aside and let the rice cool to room temperature
7. Once cooled, use a spoon to portion your desired size rice balls. I made 2” ones
8. For the batter, add the flour to a bowl, make a well in the middle, then add the water, beaten egg and fish sauce.  Stir until smooth. If you need to add a little more water, then do so until the batter is a smooth pouring consistency
9. Add the breadcrumbs to another bowl, then dip the rice balls into the batter fist-shaking off any excess, then toss in the breadcrumbs, make sure to press the breadcrumbs gently onto the rice balls, so they are coated all over, repeat this process with all of the balls
10. In a deep wok or pan, add enough oil to fry and heat the oil up to 180C
11. Fry the arancini for about 2 minutes or until golden and crisp, drain on kitchen paper
12. Serve immediately. Enjoy!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.