Arancini Stuffed with Shrimp with Curry Cauliflower Sauce - Restaurant Association of Nova Scotia

Ingredients

• 1 tablespoon saffron steeped in one cup hot water
• 2 1/2 cups aborio rice
• 1/3 cup unsalted butter
• 1 ½ cups grated parmigiano (freshley grated, not from can)
• 1/3 lb shelled deveined shrimp, finely diced
• ¼ cup chopped parsley
• 1/3 cup heavy cream
• 1 shallot – finely chopped
• 1 ½ tsp curry paste
• 4 eggs
• 4 cups Panko (japanese bread crumbs)
• Flour – for dredging
• Salt & pepper
• Oil for deep frying
• Fresh Basil Leaves – Optional
• 1 head of cauliflower florets
• 10 grams of garlic
• 20 grams of ginger
• 100 grams of curry paste
• 2 grams turmeric
• 1 can coconut milk
• 1 L Yogurt
• 100 ml vegetable oil