Crispy Pastrami Arancini Rice Balls
with Pea Purée
Looking for that perfect appetizer that's a little different? This is a party in your mouth! Crispy, crunchy, creamy, and loaded with bold flavor in every bite. 🔥
An original Flavor Unfiltered Recipe
Ingredients
Rice Balls
- 1½ cups cooked basmati rice
- ⅓ lb pastrami, finely chopped
- ⅓ lb corned beef, finely chopped
- 1 large onion, finely diced
- 1 Tbsp olive oil, for sautéing
- 2 Tbsp duck sauce
- 1 tsp soy sauce
- ¾ tsp chili paste
- 1 tsp orange juice
- ⅓ cup panko crumbs
- 1 Tbsp cornstarch
- 1 egg
- 1 Tbsp parsley flakes
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp coarse black pepper
- Salt, if needed
For Coating
- ½ cup flour
- 2 eggs
- ½ tsp garlic powder
- 1½–2 cups panko crumbs
- Olive oil, for frying
Pea Purée
- 2 cups frozen peas
- Half of the reserved sautéed onion
- 1 frozen crushed garlic cube
- 2 Tbsp fresh parsley, chopped
- Salt and coarse black pepper, to taste
- Hot water, as needed
Caramelized Shallots
- 3 shallots, thinly sliced
- 1 Tbsp olive oil
- Pinch of salt
Directions
- Rice balls: Cook the basmati rice according to package instructions and allow it to cool. Sauté the entire diced onion in 1 Tbsp olive oil until soft and golden. Divide the sautéed onion evenly, adding half to the rice and reserving the other half for the pea purée.
- Add the pastrami, corned beef, duck sauce, soy sauce, chili paste, orange juice, panko crumbs, cornstarch, egg, parsley flakes, onion powder, garlic powder, coarse black pepper, and salt if needed. Mix until thoroughly combined.
- Form the mixture into 2-inch balls and freeze for 20–30 minutes, until firm.
- Coat and fry: Whisk the 2 eggs with ½ tsp garlic powder. Coat each ball in flour, then the egg mixture, and finally the panko crumbs. Fry in olive oil at 350°F for 3–4 minutes, until golden and crispy.
- Pea purée: Cook the peas in boiling water until tender, then drain. Blend with the reserved sautéed onion, frozen crushed garlic cube, fresh parsley, salt, coarse black pepper, and a splash of hot water until smooth and creamy.
- Caramelized shallots: Sauté the shallots in 1 Tbsp olive oil with a pinch of salt until soft and deeply golden.
