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Prawn pil pil arancini

Prawn pil pil arancini

This dish is great served with a light salad



  • 500g cooked risotto rice
  • 500g cooked prawn meat
  • 250g cooked salmon
  • 2 shallots
  • 100g capers
  • 3 spring onions
  • 2 padron peppers or green chillies
  • Zest and juice of 2 limes and 2 lemons
  • 50g flat leaf parsley
  • 50g dill
  • 3 cloves of garlic
  • 2 bay leaves
  • 50g thyme
  • 1 litre of stock, (fish, chicken or vegetable will work)


  1. Add the oil, diced shallots, garlic, bay leaf, and thyme to a pan and sweat off without colouring.
  2. Add the rice and stir until all the grains are coated in oil.
  3. Quickly add the white wine so the rice does not stick to the pot, turn the heat down to med-low and gradually add the stock, a cupful every 5 minutes. The rice will soak up the liquid and double in size.
  4. Once the process is finished check if the rice is soft to eat. Then leave to cool.
  5. To cook the prawns and salmon, simply boil or steam and allow to cool.
  6.  Once cool, add the finely chopped dill, parsley, chillies, spring onion, capers, lemon and lime. Season with salt and pepper.
  7. Mix all ingredients together.
  8. Once combined, take some mix in your hand (about 40 grams - you can weigh each one to get them the exact same size) and roll into a ball.
  9. Set out a small bowl of flour, a small bowl of 3 eggs whisked with some milk, and a small bowl of breadcrumbs.
  10. Roll the balls in the flour and gently roll around your hand to shake off any excess flour, then coat it in the egg and then in the breadcrumbs.
  11. Repeat until all are covered in breadcrumbs.
  12. To finish, deep fry in oil or colour in a frying pan with oil.
  13. Serve with some chilli and lime mayonnaise and a light salad.

Recipes created by the culinary team at the Guinness Storehouseto be recreated and enjoyed at home.