Prawn & Lemon Arancini
Recipe: #24839
September 04, 2016
Categories: Snacks, Shrimp, Rice, White Rice, Appetizers, Game/Sports Day, Potluck, Sunday Dinner, Deep Fry, Alcohol, Wine, more
"Been looking for a seafood arancini recipe for some time and came across this in an old Delicious magazine."
Original is 60 servings
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use high-quality, freshly grated Parmesan cheese.
- If using frozen shrimp, make sure to thaw it completely before chopping.
- Instead of mayonnaise, use Greek yogurt. This substitution will provide a healthier alternative that still adds a creamy texture and tangy flavor to the dish.
- Instead of shrimp, use mushrooms. This substitution will make the dish vegetarian-friendly, while still providing a savory and umami flavor.
Vegetarian Arancini Substitute the prawns with finely chopped mushrooms and replace the chicken stock with vegetable stock.
Roasted Asparagus with Garlic - Roasted asparagus is a great side dish to complement the Prawn & Lemon Arancini. The garlic adds a nice flavor and the asparagus is a nice crunchy contrast to the creamy texture of the arancini. It's also a healthy side dish that adds a bit of green to the plate.
Roasted Potatoes and Mushrooms: Roasted potatoes and mushrooms are a great accompaniment to the Prawn & Lemon Arancini. The potatoes and mushrooms provide a hearty and savory flavor that pairs well with the creamy texture of the arancini. The mushrooms also add a nice earthy flavor to the dish. Plus, the potatoes and mushrooms provide a nice contrast to the roasted asparagus.
FAQ
Q: How do I make sure the arancini are cooked through?
A: Check the arancini are cooked through by cutting one in half. The inside should be cooked and no longer be raw. You can also use a thermometer to check the temperature of the arancini is at least 75°C.
Q: What is the best way to store arancini?
A: Arancini should be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the arancini in an airtight container for up to 3 months.
0 Reviews
You'll Also Love
Fun facts:
This recipe is believed to have originated in Sicily, where it was traditionally served as a snack during the carnival season.
The name 'arancini' is thought to have come from the Italian word for 'orange', due to the orange colour of the dish when it is cooked.