Katsu Rice Balls

Cooking Time
36

Portions
4

Ingredients

Increase Portion Size

• g Country Range Round Grain Rice
•   tsp Country Range Chili flakes
•   tsp Country Range Curry Powder
• ml Vegetable stock
• g Sliced spring onions
• g Country Range Katsu Curry Sauce
• g Country Range Panko Breadcrumbs
• g Country Range Desiccated Coconut
•   tsp Country Range Madras Curry powder
• g Egg beaten
• g Country Range Plain Flour
• ml Country Range Coconut Milk
• g Country Range Katsu Curry Sauce
• ml Vegetable oil
• g Shallots, sliced
• g Ginger, grated
• g Garlic, grated
• g Lemon grass
• g Chili
• g Basil, small bunch
• g Mint, small bunch
• g Coriander, small bunch
• g Lime (juice) Salt and pepper to taste

• 1

  Step 1

  Freeze the Katsu Curry Sauce into small finger sized moulds.
• 2

  Step 2

  Cook the rice in vegetable stock until tender and season to taste.
• 3

  Step 3

  Add the sliced spring onion, curry powder and chilli flakes and cool the mix for 30 mins.
• 4

  Step 4

  Cut the frozen katsu fingers into squares and wrap with rice to form small golf ball sized balls.
• 5

  Step 5

  Coat each one in flour, then beaten egg, then the bread crumb mix.
• 6

  Step 6

  Deep fry for 4/6 mins and serve with hot katsu sauce.

Ingredients

• 50 g Country Range Round Grain Rice
• 1 tsp Country Range Chili flakes
• 1 tsp Country Range Curry Powder
• 300 ml Vegetable stock
• 2 g Sliced spring onions
• 100 g Country Range Katsu Curry Sauce
• 25 g Country Range Panko Breadcrumbs
• 25 g Country Range Desiccated Coconut
• 1 tsp Country Range Madras Curry powder
• 2 g Egg beaten
• 50 g Country Range Plain Flour
• 200 ml Country Range Coconut Milk
• 200 g Country Range Katsu Curry Sauce
• 20 ml Vegetable oil
• 1 g Shallots, sliced
• 10 g Ginger, grated
• 10 g Garlic, grated
• 1 g Lemon grass
• 2 g Chili
• 1 g Basil, small bunch
• 1 g Mint, small bunch
• 1 g Coriander, small bunch
• 2 g Lime (juice) Salt and pepper to taste