Prawn & Lemon Arancini
September 04, 2016
"Been looking for a seafood arancini recipe for some time and came across this in an old Delicious magazine."
- 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
Stir the chopped preserved lemon into the mayonnaise and thin out with a little warm water, then cover and chill until needed.
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.
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.
This will take about 20 minutes, with the final ladleful, stir in prawn meat, zest, cheese, parsley and remaining butter and season to taste.
Spread on a tray and allow to cool, then chill for 30 minutes.
Place flour, egg and crumbs in separate bowls.
Roll 2 heaped teaspoons risotto into bit sized ball and repeat to make 60 balls.
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)
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).
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.