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Jan Cron – Prawn, Chilli and Lemon Arancini

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Prawn, Chilli and Lemon Arancini – By Chef Jan Cron

This is the perfect way to use up any leftover risotto. You will find a recipe for risotto on our website, so you could enjoy that on the first day, and then enjoy arancini the next day.

Happy cooking!

Preparation time – 20 minutes

Cooking time – 20 minutes approx.

Feeds – 4 depending on how hungry you are!


  • 300g chilled Risotto
  • 150g cooked prawns chopped
  • 1 lemon zest and juice
  • 2 chillies chopped
  • 2 Chives chopped
  • Handful of grated Parmesan


  1. Mix all the above ingredients, season well and form balls.

For the Pane Mix:

  • 2 Eggs Beaten
  • 100g of Flour
  • 300g of Breadcrumbs
  1. Coat risotto balls in flour, egg and breadcrumbs in that order. Set the fryer on 200C. If you don’t have a fryer, then put oil in a pan to a depth of about 5cm / 2in and lightly fry, turning the arancini fairly frequently.
  2. Deep-fry until golden – approx. 15 to 20 minutes
  3. Serve with lemon and garlic mayo.