Tiger Prawn & Tomato Arancini


  • 1.25l   Seafood Stock, warm
  • 1          Onion, peeled & chopped fine
  • 6cl      Garlic, crushed
  • 2         Lemon, zested
  • 200g  Prawn meat, cleaned & chopped
  • 400g  Arborio Rice
  • 150g   Napoli Sauce
  • 1/2bn Italian Parsley, washed & chopped
  • 150m  Dry white wine
  • 100g   Grana Padano Cheese, grated
  •             Smoked Paprika
  • 200g  Buffalo Mozzarella, chopped fine
  •            Salt & Pepper


  • On a low heat, fry off the onions, garlic, prawn meat & paprika, in a little olive oil, do not colour. Add the rice, & zests, now turn up the heat, stir continuously until the grains become slightly translucent, add the wine, and cook out.
  • This is the point to begin adding the stock a ladle at a time, add one and allow to cook out prior to adding the next. Reduce the heat to ensure the rice does not cook too quickly. The whole process should take around 10 – 15 minutes, be patient! Taste the rice to check seasoning, adjust as required. The rice needs to be al-dente soft with a slight bite to it still.
  • Add the Napoli sauce, about 5 minutes prior to removing from the heat.
  • Remove from the heat, and add the parsley, & cheese, stir in well, and allow to cool.
  • Once cold enough to handle, begin rolling small size balls, placing a piece of mozzarella in the middle of each.
  • The starch content of the Arborio rice will ensure the grains stick together sufficiently.
  • Combine an egg & some milk together until well incorporated.
  • Once the balls have been dusted in plain flour, submerge them in the egg wash, then into some bread crumbs, these crumbs may be either fine or course, fresh or dried, the option is yours.
  • Once crumbed, fry off in a bath of hot oil 180c for several minutes till golden brown.

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