Sesame Marum & Wild Mushroom Rice Balls with Beetroot Mayonnaise

To celebrate the launch of our new Kaliyan Mith training restaurant, Marum, we are very happy to share a recipe direct from the Marum kitchen! The Sesame Marum & Wild Mushroom Rice Balls with Beetroot Mayonnaise tastes delicious and we expect it to be a sure fire hit with our customers.

Marum is part of the TREE Alliance, powered by Friends-International.

Sesame Marum & Wild Mushroom Rice Balls with Beetroot Mayonnaise

Makes 4 serves (5 x 25g balls per plate)

Ingredients:

30ml               Sunflower oil
20g                 Butter
100g               Onion- peel and finely dice
1pc                  Garlic clove-  finely chop
250g               Sticky rice
50ml               Khmer rice wine
1 Litre             Mushroom stock (use water left from cooking dried shitakes and make a vegetable stock with this water)
50ml               Sunflower oil
100g               shitake-chopped (if you are using dried shitakes boil them in hot water until reconstituted)
50gr                Straw mushroom-chopped
50gr                Enoki mushroom-chopped
½Cup             Marum leaves- picked
2Tbsp             Sesame seeds- toasted
Flour for crumbing
Egg for crumbing
Japanese Bread crumbs- blended to a finer texture
Salt and Pepper to taste

Method:

1. Heat oil and butter in a heavy based pan over a medium heat.
2. Add onion and garlic, Cook for 3 minutes without colour until onion is soft.
3. Add rice and start to stir with a spoon –cook rice for 2minutes without color
4. Add wine and allow to reduce.
5. Add ¼ of the stock, stir to stop rice from sticking and turn the heat to low
6. Leave the rice to cook and absorb the stock. Keep adding stock bit by bit and stirring rice while it cooks. Season with Salt and Pepper.
7. Meanwhile heat the oil in a pan and sauté the mushrooms. Season with salt and pepper. Set aside.
8. Half way through cooking the rice, add the cooked mushrooms.
9. Continue to add stock until the sticky rice is cooked and the rice had absorbed all stock.
10. When the rice is almost cooked and the Marum leaves and sesame seeds.
11. Taste to check seasoning, adjust if required.
12. Once rice is creamy and cooked, spread the rice onto a tray and allow it to cool down completely. Place in fridge.
13. Once rice is cold you can roll the mixture into balls- each ball should weigh 25 grams.
14. Place balls back in the fridge to firm up again.
15. Prepare ingredients for crumbing
16. Crumb rice balls by placing in flour, egg and crumbs. Make sure the rice is covered with crumbs.
17. Place crumbed rice balls into a plastic container placing baking paper between the layers.
18. Place in fridge and allow to set again before cooking.

Note: You can substitute sticky rice with Arborio or Carnaroli rice
             You can substitute Marum leaves with Fresh Basil

Beetroot Mayonnaise

Makes 250g

Ingredients:

200g Basic Mayonnaise
50g Beetroot-roasted and peeled

Method:

1. Mix mayonnaise with beetroot blend until smooth.
2. Place in airtight container and refrigerate. Keeps for 5 days

To serve:

1. Heat cooking oil in a large wok or deep fryer until it reaches 175c.
2. Deep fry rice balls until golden in colour and crispy, approximately 3 minutes. Remove from oil and drain.
3. Season with salt.
4. Serve  rice balls with Beetroot mayonnaise on the side.
5. Great as a shared starter or snack.

Wild Mushroom Rice Balls from our Marum restaurant.