Chifa-inspired Arancini with Ragu Filling

Ingredients

In this Chifa-inspired adaptation, we infuse the traditional Italian Arancini with Peruvian-Chinese flavors. The ragu filling is enhanced with Chifa spices and ingredients, adding a touch of Asian influence to the dish. The result is a fusion of cuisines that combines the crispy, golden exterior of Arancini with the bold flavors of Chifa cuisine. We alse have the original recipe for Arancini al ragu, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 cup (150g) ground beef 1 cup (150g) ground beef
• 1/2 cup (75g) finely chopped onion 1/2 cup (75g) finely chopped onion
• 1/4 cup (60g) finely chopped bell pepper 1/4 cup (60g) finely chopped bell pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon chili flakes 1/4 teaspoon chili flakes
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, cook the ground beef over medium heat until browned. Add the onion, bell pepper, garlic, and ginger, and cook until the vegetables are softened.
2. 2.
   Stir in the soy sauce, oyster sauce, Chinese five-spice powder, and chili flakes. Cook for an additional 2 minutes, allowing the flavors to meld together. Remove from heat and let the ragu filling cool.
3. 3.
   In a mixing bowl, combine the cooked rice, Parmesan cheese, and breadcrumbs. Season with salt and pepper to taste.
4. 4.
   Take a small portion of the rice mixture and flatten it in your palm. Place a spoonful of the ragu filling in the center and shape the rice around it, forming a ball. Repeat with the remaining rice and filling.
5. 5.
   Dip each rice ball into the beaten eggs, ensuring it is fully coated. Then, roll it in breadcrumbs to create a crispy coating.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the Arancini in batches until golden brown and crispy, approximately 3-4 minutes per batch. Remove from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve the Chifa-inspired Arancini hot and enjoy the delicious fusion of flavors.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground chicken or turkey for a lighter alternative.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• To make the Arancini extra crispy, you can double-coat them by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a spicier kick, add more chili flakes to the ragu filling.
• Serve the Arancini with a side of sweet chili sauce or soy sauce for dipping.
• These Arancini can be prepared in advance and refrigerated. Just fry them when you're ready to serve.
• Experiment with different fillings such as shredded chicken, shrimp, or vegetarian options like mushrooms and spinach.

Serving advice

Serve the Chifa-inspired Arancini as an appetizer at a dinner party or as a main course accompanied by a fresh salad. They are best enjoyed hot and crispy, straight from the fryer.

Presentation advice

Arrange the Arancini on a platter, garnished with fresh herbs like cilantro or parsley. For an elegant touch, drizzle a small amount of soy sauce or sweet chili sauce over the top.