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Prawn and saffron arancini

Prawn and saffron arancini
5.0 12 ratings
Prep. 45 min
Total 25 h
40 portions
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Ingredients

Arancini
  • Parmesan cheese cut into pieces (3 cm)
    150 g
  • brown onion (approx. 120 g), cut into quarters
    1
  • garlic cloves
    2
  • unsalted butter
    50 g
  • Arborio rice
    250 g
  • ground black pepper
    ½ tsp
  • white wine
    150 g
  • saffron
    1 pinch
  • water
    650 g
  • Vegetable stock paste (see Tips)
    3 tsp
Assembly
  • panko breadcrumbs
    130 g
  • sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • plain flour
    6 tbsp
  • fresh flat-leaf parsley leaves only, chopped
    3 sprigs
  • cooked prawns cut into pieces (2 cm)
    280 g
  • eggs lightly beaten
    2
  • vegetable oil (approx. 750 g), to deep fry
  • lemon cut into wedges, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 124.1 mg
Protein 3.9 g
Calories 328.9 kJ / 78.6 kcal
Fat 2.4 g
Fibre 0.4 g
Saturated Fat 1.4 g
Carbohydrates 9.7 g

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