Snacks 🤖 AI Generated

Laksa Arancini – Crispy Prawn & Broth Balls

Malaysian laksa meets Italian comfort in these golden, crispy risotto balls infused with aromatic laksa spices and filled with succulent prawns. This Fat Switch version cuts 40% of calories by swapping creamy coconut milk for light coconut yogurt, delivering authentic depth without the heavy indulgence.

25m

Prep Time

35m

Cook Time

Servings

312

Calories

19g

Protein

🛒 Ingredients

✓ 1.5 cups arborio rice (300g)
✓ 3.5 cups vegetable or chicken broth
✓ 3 tbsp laksa paste (Malaysian red curry base)
✓ 3/4 cup light coconut yogurt
✓ 1 shallot, minced
✓ 2 cloves garlic, minced
✓ 1 tbsp fish sauce
✓ Olive oil spray
✓ Salt and white pepper to taste
✓ 1 lemongrass stalk, bruised
✓ 200g large prawns, halved lengthwise
✓ 1 tsp lime juice
✓ 40g panko breadcrumbs
✓ 1 egg white, beaten
✓ 1 tbsp fresh coriander, chopped
✓ Thai chili flakes (optional, for heat)

👨‍🍳 Instructions

1. Prepare the Laksa Broth: In a saucepan, warm broth over medium heat. Add laksa paste, lemongrass stalk, and fish sauce. Stir until paste dissolves completely. Keep broth warm on low heat throughout cooking.

2. Toast Rice & Build Base: Spray a large, heavy-bottomed pan with olive oil over medium heat. Add minced shallot and garlic; sauté 2 minutes until fragrant. Add arborio rice, stirring constantly for 2 minutes to lightly toast each grain.

3. Risotto Cook—Laksa Style: Add warm laksa broth one ladle (about 3/4 cup) at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle. Continue for 18–20 minutes until rice is creamy but al dente. Reserve 1/4 cup broth.

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4. Finish with Coconut Yogurt: Remove risotto from heat. Stir in light coconut yogurt and reserved broth until creamy and glossy. Taste and adjust salt, pepper, and fish sauce. Spread risotto on a flat tray to cool for 15 minutes.

5. Prepare Prawns & Assemble Balls: Pat prawns dry and toss lightly with lime juice and coriander. Once risotto is cool enough to handle, wet your hands. Scoop 2 tbsp risotto, press a prawn piece into center, fold risotto around it, and shape into a 2-inch ball. Repeat until 12 balls are formed (2 per prawn half).

6. Bread & Chill: Place panko in a shallow bowl. Working in batches, brush each risotto ball lightly with beaten egg white, then roll in panko to coat evenly. Place on a parchment-lined tray and refrigerate for at least 10 minutes (or up to 2 hours).

7. Air-Fry or Pan-Sear for Crispness: Option A (Air Fryer): Spray balls with olive oil, air-fry at 190°C for 12–14 minutes, shaking basket halfway, until golden. Option B (Pan-Sear): Heat 1 tbsp oil in a non-stick skillet over medium-high; fry balls 2–3 minutes per side until crispy and warm inside.

8. Rest & Plate: Remove arancini to a paper-towel-lined plate for 2 minutes to drain excess oil. Plate warm, drizzle with extra coriander, and serve immediately with a squeeze of lime.

📊 Nutrition per Serving

Calories312 kcal

Protein19g

Carbohydrates52g

Fat7g

🏷️ Tags

#laksa arancini recipe#low-fat coconut risotto#prawn appetizers

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