Chili Crab Sourdough Arancini Soup with Lemongrass Aioli

Name: Chili Crab Sourdough Arancini Soup with Lemongrass Aioli
Prep time: 20 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup Arborio Rice; 4 cups Vegetable Broth; 1/2 medium Onion; 2 cloves Garlic; 4 tablespoons Chili Crab Paste; 1/2 cup Parmesan Cheese; 2 tablespoons Butter; 1/2 cup All-Purpose Flour; 1 Egg; 2 slices Sourdough Bread; 3 cups Vegetable Oil; 1/2 cup Mayonnaise; 2 stalks Lemongrass; 1 tablespoon Lime Juice; 1/2 teaspoon Sugar; To taste Salt; To taste White Pepper

Imagine Singapore's iconic chili crab nestled within creamy risotto, encased in crispy sourdough, and served as a delightful soup! These golden arancini 'islands' float in a fragrant lemongrass aioli 'sea', offering a delightful blend of textures and flavors – a true Singaporean culinary adventure.

Prep Time

20 minutes

Total Time

60 minutes

Calories

875

Level

Medium

Yields

4 servings

Cost

S$1.84

Season:

☀️ Summer•tropical•monsoon-comfort

Meal Type:

Dinner•Snack•Soup•Bread

Cuisine:

Italian

Main Ingredient:

Seafood•Rice

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupArborio Rice

S$0.75

4cupsVegetable Broth(Warm, low-sodium preferred)

S$0.60

0.5mediumOnion(Finely chopped)

S$0.20

2clovesGarlic(Minced)

S$0.10

4tablespoonsChili Crab Paste(Adjust to taste/spice preference, can substitute with homemade chili crab sauce.)

S$1.50

0.5cupParmesan Cheese(Grated, plus extra for serving)

S$1.20

2tablespoonsButter(Unsalted)

S$0.25

0.5cupAll-Purpose Flour

S$0.10

1Egg(Beaten)

S$0.25

2slicesSourdough Bread(Stale, processed into breadcrumbs)

S$0.70

3cupsVegetable Oil(For deep frying)

S$0.80

0.5cupMayonnaise

S$0.30

2stalksLemongrass(Finely minced)

S$0.50

1tablespoonLime Juice(Freshly squeezed)

S$0.10

0.5teaspoonSugar(Optional, to balance the flavors)

S$0.01

To tasteSalt

To tasteWhite Pepper

Total Cost

S$7.36

S$1.84 per serving

The Method

1
**Prepare the Risotto:** In a large pot, melt butter over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
2
Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges become translucent and the rice smells nutty. Be careful not to burn it.
3
Add chili crab paste to the rice and stir to combine, ensuring the rice is coated evenly with the fragrant paste.
4
Begin adding warm vegetable broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Repeat this process until the rice is creamy and al dente. This takes approximately 20-25 minutes. The risotto should have a slight resistance in the center.
5
Stir in grated Parmesan cheese until melted and smooth. Season with salt and white pepper to taste. Remove from heat and let cool completely.
6
**Form the Arancini:** Once cooled, form the risotto into small balls (about 1.5-2 inches in diameter).
7
Prepare a breading station with flour, beaten egg, and sourdough breadcrumbs.
8
Roll each risotto ball in flour, then dip in the egg, and finally coat thoroughly with sourdough breadcrumbs, ensuring an even coating.
9
**Deep Fry:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the arancini into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Do not overcrowd the fryer. Remove with a slotted spoon and drain on paper towels.
10
**Prepare the Lemongrass Aioli:** In a food processor or blender, combine mayonnaise, minced lemongrass, lime juice, and sugar (if using). Blend until smooth and creamy. Season with salt and white pepper to taste.
11
**Assemble the Soup:** Ladle Lemongrass Aioli into bowls to form the base of the soup. Carefully place 2-3 fried chili crab sourdough arancini in each bowl. Garnish with extra grated Parmesan cheese, if desired.
12
Serve immediately and enjoy the symphony of textures and flavors!

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My Notes

Nutrition Information

Nutrition per serving (450g)

875 kcal / 3661 kJ

Carbs

75g

29% of RDA

Fat

55g

79% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

10 g

11% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the chili crab paste before mixing it with the risotto.

If you don't have stale sourdough, you can toast fresh sourdough slices in the oven until dried, then pulse them in a food processor to make breadcrumbs.

The arancini can be prepared ahead of time and stored in the refrigerator until ready to fry. Just ensure they are brought back to room temperature before frying for even cooking.

For a vegetarian option, substitute the chili crab paste with a vegetarian chili sauce and add some finely chopped vegetables like carrots and peas to the risotto.

The lemongrass aioli can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more beautifully.

Cooking Equipment

Large pot

Medium saucepan

Deep fryer or large pot for frying

Food processor or blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the chili crab paste before mixing it with the risotto.

If you don't have stale sourdough, you can toast fresh sourdough slices in the oven until dried, then pulse them in a food processor to make breadcrumbs.

The arancini can be prepared ahead of time and stored in the refrigerator until ready to fry. Just ensure they are brought back to room temperature before frying for even cooking.

For a vegetarian option, substitute the chili crab paste with a vegetarian chili sauce and add some finely chopped vegetables like carrots and peas to the risotto.

The lemongrass aioli can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more beautifully.

Chili Crab Sourdough Arancini Soup with Lemongrass Aioli

Ingredients

The Method