Prawn Arancini Recipe
This southern Italian dish is indulgent and delicious. Although it looks tricky, it’s surprisingly easy. The prawn arancini balls can even be made beforehand and frozen until required.
50g unsalted butter
400g arborio rice
40ml white wine
10g fresh chopped flat leaf parsley
150g raw chopped king prawns
2 litres warm fish stock
75g sun-dried tomatoes, chopped
5 spring onions, finely chopped
20g Parmesan cheese
50g Grated mozzarella
Sea salt and freshly ground black pepper
1 free-range egg, beaten
Plain flour, for dusting
1 litre vegetable oil, for deep-frying
- Melt the butter in a large heavy-bottomed saucepan, add the rice and cook for 2-3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute.
- Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added.
- Add the chopped king prawns, keep stirring until the rice is cooked.
- Fold in the sun-dried tomatoes, spring onion, mozzarella, parmesan, parsley, and season with salt and freshly ground black pepper. Set aside to go cold.
- Beat the egg in a bowl, sprinkle the flour onto a plate.
- Roll the rice into small balls, then dip into the beaten egg and dredge in the flour.
- Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F
- Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Perfect served with pesto.