Laksa Arancini with Chili Crab Dip & Toasted Mantou

**Prepare the Laksa Rice:** In a medium saucepan, combine the coconut milk, vegetable broth, and laksa paste. Bring to a simmer over medium heat, stirring until the laksa paste is fully dissolved and the mixture is fragrant. The aroma will be intensely spicy and savory.

Add the chopped dried shrimp (if using) and fried tofu (if using) to the laksa broth. Simmer for 5 minutes to allow the flavors to meld. This adds depth and complexity to the filling.

Stir in the cooked rice and mix well to ensure all the grains are coated in the laksa sauce. Reduce the heat to low and cook, stirring occasionally, until the rice is heated through and the sauce is absorbed, about 5-7 minutes. Taste and adjust seasoning if needed. The rice should be creamy and flavorful.

Remove from heat and stir in a beaten egg. This will act as a binder for the arancini. Allow the rice mixture to cool completely. Cooling helps the arancini hold their shape.

**Shape the Arancini:** Once the rice mixture is cool, take about 2 tablespoons of the mixture and roll it into a ball. Repeat with the remaining rice mixture. You should get about 10-12 arancini.

**Breading the Arancini:** Set up a breading station with flour, a beaten egg, and breadcrumbs in separate bowls. Dredge each arancini ball in flour, then dip it in the beaten egg, and finally coat it thoroughly with breadcrumbs.

**Fry the Arancini:** Heat vegetable oil in a deep fryer or large pot to 175°C (350°F). Carefully drop the arancini into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. The outside should be a beautiful, even brown.

Remove the arancini with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.

**Toast the Mantou:** Slice the mantou into ½-inch thick slices. Preheat the oven to 180°C (350°F). Place the mantou slices on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown and crispy. Alternatively, you can pan-fry them in a little butter for extra richness.

**Serve:** Arrange the laksa arancini on a serving platter. Serve with the chili crab dip in a small bowl and the toasted mantou slices on the side. Garnish with sliced spring onions. Enjoy immediately!