Katsu Rice Balls

Cooking Time
36
Portions
4

Ingredients

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  • 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