Crispy Jasmine Rice, Shiitake and Mozzarella Twists with Yogurt, Cucumber and Lime Dip

Instructions

1. 1

   1. Heat the olive oil in a skillet over medium heat. Add the shiitake mushrooms and cook for 5 minutes, stirring, until they release their moisture and lightly brown. Add the garlic and green onion, cook 1 minute more, then let cool for 5 minutes.

2. 2

   2. In a large bowl, combine the cooked and chilled jasmine rice, sautéed shiitake, shredded mozzarella, beaten egg, fine breadcrumbs, grated Parmesan, parsley, lime zest, 3 g salt, and black pepper. Mix well until a compact mixture forms.

3. 3

   3. With slightly damp hands, shape the mixture into 12 compact twists or short batons. If the mixture feels too soft, chill it for 10 minutes before shaping. Roll each piece in a little extra breadcrumbs for a light outer coating.

4. 4

   4. Meanwhile, make the dip: in a bowl, mix the Greek yogurt, grated and squeezed cucumber, lime juice, honey, and the remaining 2 g salt. Keep chilled until serving.

5. 5

   5. Heat the vegetable oil in a pot or deep skillet to 350°F / 175°C. Fry the twists in batches of 3 or 4 pieces for 3 to 4 minutes per batch, turning halfway through, until golden and crisp. Remove and drain on paper towels.

6. 6

   6. Serve the crispy twists hot with the yogurt, cucumber, and lime dip on the side.

7. 7

   7. If you prefer to bake them, preheat the oven to 425°F / 220°C, place the twists on a parchment-lined tray, lightly brush them with vegetable oil, and bake for 14 to 16 minutes, turning halfway through, until deeply golden.