Cream Cheese Stuffed Rice Balls in its Green Curry Sauce with a Reduction of Red Wine! (geeeeez it was long to write :)! )
2 or 3 cups of warm sushi rice with a bit of rice vinegar in it
1/2 pack of cream cheese
Mixture of milk and eggs
Panko crumbs (asian version of bread crumbs)
Thinly sliced chicken
Long sweet red peppers thinly sliced
4 table spoon of Green Curry
1 can of Coconut milk
2 table spoon honey
Green food coloring
Red wine
sugar
Prepare the rice and when it is cooked put the rice vinegar in it and cover with saran wrap to keep it warm and moist.
With the help of paper towel dry the cream cheese and make small balls with it. Sorta small bite sizes.....
Creat a bigger ball with the rice and make a hole to put the cream cheese ball in it, then reforme in a nice round ball.
When finished, dip into the milk and eggs mixture and roll it in the Panko crumbs. Be sure that everything is nicely sealed and thick before you fried them.... you do not want the balls to open in your deep fryer....(gross).
Before you fry everything, because you do this at the very end just before serving, you want to prepare your chicken. Just make thin slices and grilled them in a pan. Put them in the oven at something around 200 to keep them warm. In the pan grilled the slice of red pepers and spread some sugar on top before deglazing with the red wine. When your peppers are done, keep the juice thats left in the pan to decorate at the end.
In a sauce pan bring to heat the coconut milk and the green curry. Pour some honey to make it a little bit sweeter and add the green coloring until the green you want.
When you are ready, fry your balls until a nice golden crust. Let your imagination go for the presentation or just inspire yourself with mine! Enjoy the spicyness of the curry sauce!!!
