Prawn & Lemon Arancini

60
Servings
2h
Prep Time
55m
Cook Time
2h 55m
Ready In


"Been looking for a seafood arancini recipe for some time and came across this in an old Delicious magazine."

Original recipe yields 60 servings
OK

Nutritional

  • Serving Size: 1 (31.2 g)
  • Calories 72.8
  • Total Fat - 3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 18.5 mg
  • Sodium - 105.4 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.9 g
  • Protein - 1.7 g
  • Calcium - 17.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 2 mg
  • Thiamin - 0 mg

Step 1

Stir the chopped preserved lemon into the mayonnaise and thin out with a little warm water, then cover and chill until needed.

Step 2

Heat olive oil and 20 grams butter over a medium-low heat and add onion and garlic, and cook, stirring, for 2 to 3 minutes until soft but not coloured.

Step 3

Add rice and cook for 1 minute, stirring to coat grains, then add wine and allow to bubble for 1 to 2 minutes until almost evaporated and then add a ladleful of stock at a time, stirring and making sure each is absorbed before adding the next, until rice is al dente.

Step 4

This will take about 20 minutes, with the final ladleful, stir in prawn meat, zest, cheese, parsley and remaining butter and season to taste.

Step 5

Spread on a tray and allow to cool, then chill for 30 minutes.

Step 6

Place flour, egg and crumbs in separate bowls.

Step 7

Roll 2 heaped teaspoons risotto into bit sized ball and repeat to make 60 balls.

Step 8

Roll first in flour, then egg, then coat in crumbs and chill for at least 1 hour till firm (you can do this up to 24 hours ahead)

Step 9

Half fill a deep-fryer or large pan with canola oil and heat to 190C (a cube of bread will turn golden in 30 seconds).

Step 10

In batches of 10, fry arancini for 2 to 3 minutes until golden and drain on paper towel and keep warm in a low oven, then serve with the lemon mayonnaise.

Tips & Variations


No special items needed.

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