Prawn and Lemon Arancini
Jamie
ingredients
- 2 preserved lemon quarters, flesh and white pith discarded, rind chopped
- 1 cup whole egg mayonnaise
- 1 Tbsp olive oil
- 50 gr unsalted butter
- 1/2 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300 gr aroborio rice
- 200 mL dry white wine
- 1 L chicken stock
- 150 gr green prawn meat, finely chopped
- Grated zest of 1 lemon
- 1/2 cup freshly grated parmesan
- 1 Tbsp chopped flat-leaf parsley
- 1/2 cup plain flour
- 3 eggs, beaten
- 2 cups packed breadcrumbs
- Canola oil, to deep fry
directions
- 1
Stir the chopped preserved lemon into the mayonnaise. Thin out with a little warm water, then cover and chill until needed.
- 2
Heat olive oil and 20 gr butter over medium low heat and add onion and garlic and cook, stirring, for 2-3 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 1-2 minutes until almost evaporated. Add stock, a ladleful at a time, stirring and making sure each is absorbed before adding thenext, 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. Season. Spread on a tray and allow to cool, then chill for 30 minutes.
- 3
Place flour, egg and crumbs in separate bowls. Roll 2 heaped tsp risotto into a bite sized ball. Repeat to make 60 balls. Roll first in flour, then egg and then coat in crumbs. Chill for atleast 1 hour until firm. You can do this 24 hours ahead of time.
- 4
Half fill a deep fryer with canola oil and heat to 375°. Fry arancini for 2-3 minutes until golden. Drain on paper towel. Keep warm in low oven, then serve with lemon mayonnaise.
Source: Jamie
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