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Prawn & Lemon Arancini

Here's how you make Prawn & Lemon Arancini
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  • Servings: 60
  • Prep: 2h
  • Cook: 55m
  • The following recipe serves 60 people.

Ingredients

The ingredients are:
  • Lemon (2 preserved lemon quarters, discard flesh and white pith and chop rind)
  • 1 cup (300 grams) mayonnaise (whole egg mayonnaise)
  • 1 tablespoon olive oil
  • 50 grams unsalted butter
  • 4 ounces yellow onion, finely chopped (1/2 onion)
  • 300 grams dry Arborio rice (risotto rice)
  • 200ml dry white wine
  • 1 litre chicken stock (kept at a simmer)
  • 150 grams shrimp (finely chopped, green prawn meat)
  • 1 lemon, whole (finely grated zest of)
  • 40 grams Parmesan cheese, freshly grated (1/2 cup)
  • 1 tablespoon flat-leaf parsley, chopped
  • 1/2 cup all-purpose flour (plain, 75 grams)
  • 3 large eggs, beaten
  • 200 grams breadcrumbs (packaged, 2 cups)
  • Canola oil, to deep fry
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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