Prawn And Lemon Arancini Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil and sauté onion until translucent.
• STEP 2.Add Arborio rice and cook for a few minutes until lightly toasted.
• STEP 3.Gradually add hot vegetable stock, stirring constantly until the rice is cooked and creamy.
• STEP 4.Stir in cooked prawns, lemon zest, and Parmesan cheese.
• STEP 5.Remove from heat and let the mixture cool.
• STEP 6.Once cooled, shape the mixture into small balls and coat them in breadcrumbs.
• STEP 7.Heat oil in a deep fryer or large pot and fry the arancini until golden and crispy.
• STEP 8.Remove from oil and drain on paper towels.
• STEP 9.Serve the prawn and lemon arancini hot with a side of marinara sauce or aioli.

Cooking Tips

• Make sure to use Arborio rice for its creamy texture.
• To make the arancini easier to shape, wet your hands with water before rolling the mixture into balls.
• You can also add chopped fresh herbs like parsley or basil for extra flavor.
• For a healthier alternative, you can bake the arancini in the oven instead of deep-frying them.

Storage and Serving

• Prawn and Lemon Arancini are best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the arancini in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• Serve the reheated arancini with a side of marinara sauce or aioli.