Shrimp Arancini (Fried Rice Balls) with Lemon
Piled high and happy, these shrimp arancini with lemon are a smile waiting for you [Photo credit: Alex Paternostro]
by Seth Paternostro
November 14, 2021
When I was growing up, leftovers never quite appealed to me. They just seemed like older and blander versions of food I already ate because, when simply thrown from a plastic container into the microwave, that’s what they were. However, my attitude towards leftovers shifted dramatically after learning how Jacques Pépin approached them: as components of a completely new and flavorful dish. Our Shrimp Arancini is a perfect example. Packed with big cheese and livened with lemon, these balls emerge hot from their swim in an olive oil ocean to please and delight you.
Makes 8 small rice balls, or about 2 servings
Total time
30 minutes
Equipment:
cutting board, chef’s knife or cleaver, flat-bottomed wok or cast-iron skillet, digital thermometer, shallow mixing bowls, plate, measuring cups and spoons, fork, spider, fine-mesh skimmer, wooden spoon, wire drying rack, paper towels, cheese grater, microplane zester
Tableware:
plates and utensils
Ingredients
¼ cup grated young asiago
½ cup all-purpose flour
½ cup panko bread crumbs
1 large egg
¼ cup microplaned or finely grated parmigiano reggiano
½ tsp black pepper
1 lemon
Extra virgin olive oil, as needed
Fine sea salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Prepare ¼ x Shrimp Risotto with Homemade Stock and Cherry Tomatoes, and cool fully, or preferably use leftovers.
Pour about 1-inch extra virgin olive oil in a wok or cast iron skillet. Heat over medium-high to 375°F. Turn down the heat if the oil begins smoking.
Place a paper towel on the wire drying rack with fine sea salt nearby.
Slice the lemon, and place on the serving plates for garnish.
In one small bowl, mix the flour with ¼ tsp black pepper and a pinch of salt.
In another bowl, whisk the egg with ¼ tsp black pepper, a pinch of salt, and the parmigiano reggiano.
In a third bowl, mix the panko bread crumbs with a pinch of salt.
Combine the grated young asiago with the chilled risotto. Using your hands, roll the mixture into 8 small balls, and place them on a plate.
Working in batches if needed, coat each ball in the seasoned flour, the egg mixture, and the panko bread crumbs.
Gently place the arancini in the hot oil, taking care not to overcrowd them.
Use a wooden spoon to baste the balls and gently keep them apart. When the bottoms are golden, flip, and continue basting and moving them around to color evenly.
When the rice balls are golden brown and crisp, remove to the paper towel on the drying rack. Immediately salt.
If frying in batches, use a fine mesh skimmer to keep the oil clean of any excess flour and bread crumbs.
Transfer the arancini to serving plates, and enjoy with a generous squeeze of lemon. Be careful because they will be quite hot.
All set up to color some shrimp arancini [Photo credit: Alex Paternostro]
NUTRITION FACTS:
Calories 405 Total Fat 18.7g (24%) Saturated Fat 7.7g (38%) Cholesterol 158mg (53%) Sodium 322mg (14%) Total Carbohydrate 42.7g (16%) Dietary Fiber 1g (3%) Total Sugars 1.4g Protein 19.3g Vitamin D 9mcg (44%) Calcium 247mg (19%) Iron 4mg (24%) Potassium 78mg (2%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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