To learn more, read "Free Ballin'" in our National edition.
Chinese Sausage Arancini
Recipe from the Tasting Table Test Kitchen
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 45 minutes, plus cooling time
Total Time: 1 hour, 5 minutes, plus cooling time
1 cup sushi rice
1¼ cups chicken stock
2 links Chinese sausage, halved and split lengthwise
2 tablespoons olive oil
3 bunches scallion, white and green parts separated, thinly sliced
2 tablespoon grated ginger
2 garlic cloves, minced
1½ tablespoons soy sauce
1½ tablespoons light brown sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
Freshly ground black pepper
2 teaspoons cornstarch
6 cups canola oil
¾ cup all-purpose flour
¾ cup panko breadcrumbs
1. Combine the rice, chicken stock and Chinese sausage in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover tightly and cook until all of the liquid has been absorbed, about 15 minutes. Fluff the rice lightly with a fork, and let rest, uncovered, for 10 minutes. Remove the Chinese sausage from the rice and mince. Return the Chinese sausage to the cooked rice.
2. While the rice is cooking, heat the olive oil in a small sauté pan over medium heat. Add the scallion whites, ginger and garlic and cook until tender, about 4 minutes. Stir in soy sauce, light brown sugar, rice wine vinegar, sesame oil and scallion greens. Stir into the rice.
3. Transfer the rice to a large baking dish and let cool to room temperature. Season to taste with salt and pepper. In a small bowl, whisk together 1 egg and the cornstarch, then stir the mixture into the rice. Spread the rice over a parchment-lined baking sheet and refrigerate until cool. With a 1-inch ice cream scoop, form the chilled rice mixture into balls and transfer to a parchment-lined baking sheet.
4. In a medium saucepan, heat the oil to 350°. Add the flour to a shallow baking dish or cake pan. Add the breadcrumbs to a second shallow baking dish. In a third shallow baking dish, whisk together the remaining 2 eggs with ¼ cup of water until well combined. Dip each ball in the flour, rolling to coat, then dip into the beaten egg, allowing the excess egg to drip off. Finally, roll the balls in breadcrumbs, shaking to remove any excess. Return the dredged balls to the parchment-lined baking sheet.
5. Add to the arancini to the hot oil in small batches and fry, turning occasionally, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels and season with salt. Serve warm.