Bring water to a boil, season with salt, add long-grain rice, cover and simmer gently at low temperature for about twenty minutes. Loosen long grain rice with a fork, cool slightly in a baking dish.
Divide rice mixture into portions.With moistened hands form balls, shaping each into about a quarter teaspoon of mango chutney in the center, close balls tightly, dry in about Fifteen min.
Preheat stove to 60 degrees, plate, deep dish and gravy boat.
Beat the eggs in a deep plate, put sesame seeds in a deep plate. Turn rice balls one at a time in the egg, then in the sesame seed to the other side, dry on a baking sheet lined with parchment paper for about Fifteen minutes.
Fill a roasting pan about 2 inches high with oil, get hot. Reduce temperature, bake rice balls in batches over medium heat until semi-floating, about TEN min. Remove, drain on kitchen roll, keep warm.
Asian sauce: bring coconut milk with coriander and lemongrass to a boil, reduce temperature, simmer over low heat for TEN min, strain, pour back into frying pan.
Stir in mango chutney, season. Sauce just to get hot.
To serve: pour little sauce evenly into heated plates, arrange rice balls on top, garnish. Add the rest of the sauce to the table.
Serves with: Asian vegetable mix
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