Prawn and saffron arancini
TM6 TM5 TM31

Prawn and saffron arancini

5.0 (8 ratings)

Ingredients

Arancini

  • 150 g Parmesan cheese, cut into pieces (3 cm)
  • 1 brown onion (approx. 120 g), cut into quarters
  • 2 garlic cloves
  • 50 g unsalted butter
  • 250 g Arborio rice
  • ½ tsp ground black pepper
  • 150 g white wine
  • 1 pinch saffron
  • 650 g water
  • 3 tsp Vegetable stock paste (see Tips)

Assembly

  • 130 g panko breadcrumbs
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 6 tbsp plain flour
  • 3 sprigs fresh flat-leaf parsley, leaves only, chopped
  • 280 g cooked prawns, cut into pieces (2 cm)
  • 2 eggs, lightly beaten
  • vegetable oil (approx. 750 g), to deep fry
  • lemon, cut into wedges, to serve

Nutrition
per 1 portion
Calories
328.9 kJ / 78.6 kcal
Protein
3.9 g
Carbohydrates
9.7 g
Fat
2.4 g
Saturated Fat
1.4 g
Fibre
0.4 g
Sodium
124.1 mg

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