Spicy Mango Coconut Bites
50 minutes
Indian / Indian Fusion
Serves 6
Ingredients
For Rice:
- 1 cup Royal Basmati Rice, uncooked
- 2 1/2 cups water
- 2 tsp ghee
- salt, to taste
For Rice Coating:
- 2 cups cooked Basmati rice
- 1 cup grated paneer
- 2 1/2 tsp red curry paste
- 2 tsp lemon juice
- 1 tsp chili flakes
- 1 tbsp dry basil
- salt, to taste
For Mango Filling:
- 1 cup mangoes, finely chopped
- 3-4 tbsp melty cheese
- 1 tbsp grated paneer
- 1 tbsp desiccated coconut or fresh grated coconut
- 1 tbsp cilantro, finely chopped
- 2 tsp fresh red chilies, finely chopped
- salt, to taste
For Sweet and Spicy Peanut Sauce:
- 1/4 cup peanut butter
- 2 tbsp hot sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 3-4 tsp lemon juice
- 1 tsp ginger and green chili, minced
- 1/4 cup hot water
For Slurry:
- 1/4 cup all-purpose flour
- 1/2 cup water Coating:
- 1 cup breadcrumbs
- 1-2 tbsp sesame seeds
Garnish / For Serving:
- spring salad
- mango pieces
- store-bought lemon aioli
- microgreens
- finely chopped red chilies
Preparation
- Wash the rice well. Add it to a pan with water, ghee, and salt. Cook until soft and fully done. Let it cool completely.
- In a large bowl, add the cooked rice, grated paneer, red curry paste, lemon juice, chili flakes, dry basil, and salt. Mix everything well until the mixture comes together and is easy to shape. Set aside.
- In another bowl, mix together the chopped mango, melty cheese, grated paneer, desiccated coconut or fresh grated coconut, cilantro, red chilies, and salt.
- Shape the filling into small lemon-sized balls or small portions and freeze for 3-4 hours, or until fully set.
- In a bowl, whisk together the peanut butter, hot sauce, soy sauce, honey, lemon juice, minced ginger and green chili, and hot water until smooth and drizzleable.
- In another bowl, whisk together the all-purpose flour and water to make a smooth slurry.
- In a separate bowl, mix the breadcrumbs and sesame seeds.
- Take a portion of the rice coating mixture and flatten it in your hand. Place one frozen mango filling portion in the center and gently seal it from all sides to form a smooth ball.
- Dip each ball into the slurry, then coat well in the breadcrumb and sesame seed mixture.
- Heat oil in a kadhai over medium heat and fry the balls in batches until golden brown and crisp. Remove onto a paper towel.
- To serve, arrange spring salad on a platter and top with mango pieces. Place the hot spicy mango coconut balls on top. Drizzle with the sweet and spicy peanut sauce, finish with lemon aioli, microgreens, and finely chopped red chilies.
- Serve immediately.
