Prawn and saffron arancini

Prawn and saffron arancini

5.0 13 ratings

Prep. 45min

Total 25 h

40 portions

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

Fiber 0.4 g

Saturated fat 1.4 g

Carbohydrates 9.7 g

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