12 quail eggs
2 Tbs plain (all-purpose) flour, for dusting
1 egg, lightly whisked
60 g Panko breadcrumbs
750 g (1lb 10oz) cooled kimchi risotto
Vegetable oil, for frying
Bring a pan of water to the boil – just enough to cover the eggs. Carefully lower in the eggs. Stir gently, put on the lid and simmer for 2 1/2 minutes to give soft-boiled eggs. Lift the eggs out of the pan with a slotted spoon and submerge in a bowl of cold water to chill rapidly. When cool enough to handle, drain and tap the eggs gently against the surface to crack the shells a little, then peel very carefully.
Have four shallow, rimmed plates or trays ready: one to transfer the rice balls to as you go along, one filled with the flour, one with the lightly whisked egg and one with the panko breadcrumbs. Spray the breadcrumbs with a little water to moisten. Place a sheet of clingfilm (plastic wrap) on the work surface.
Spread about 60g (2oz) of risotto thinly in the middle of the clingfilm and wide enough to cover the egg. Roll one egg in the flour to coat lightly and place it in the middle of the rice. Start lifting up the corners of the clingfilm to help you cover the egg in the risotto, pressing gently but firmly to secure the rice onto the egg. This might feel a little fiddly but you will soon get the hang of it.
Transfer to the plate or tray, then continue until you have used all the eggs and risotto. Once done, refrigerate for 20 minutes to firm up.
Keep one hand for the egg and the other for handling the dry ingredients. Lightly dust the rice balls with flour, dip into the whisked egg, then roll in the breadcrumbs gently but firmly until evenly coated. Transfer to a plate and repeat with the rest of rice balls.
Prepare a cooling rack set over a roasting tray so that you can swiftly transfer the cooked rice balls as you go along.
Fill a large, heavy-based saucepan or large frying pan (skillet) suitable for deep-frying with vegetable oil deep enough to submerge the balls but come no more than three-quarters of the way up the pan.
Heat the oil to 170 C. Carefully lower a few of the rice balls into the oil, making sure you don’t overcrowd the pan. Fry for 5 minutes until golden brown, crisp and cooked through, then transfer to a cooling rack while you fry the remaining balls. Serve while warm.
Photo Credits: This is an edited extract from Pocha by Su Scott published by Quadrille. Photography: ©Toby Scott RRP $49.99.
