Cheats Prawn Arancini with Caper Mayo 

4 brown deep fried balls topped with herbs and one broke in 2 halves and a glass jar of white sauce on blue rimmed plate on blue grey background.
You’ll just love our cheats prawn arancini. Arancini are Italian deep fried risotto balls. We make ours with quick pouch rice and a creamy bechamel sauce served with a delicious caper mayo.

Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Course Appetiser, Snack
Servings 24 arancini


For the Bechamel

For the Panne

For the Arancini

For the Caper Mayo


  • For the caper mayo: Mix capers, garlic, lemon and mayo in a bowl until well combined. Pop in the refrigerator until your arancini are made.
  • For the Bechamel: Warm the milk in a saucepan or in the microwave. Melt butter in a saucepan over medium heat, being careful it doesn’t brown. Add the flour and stir quickly. Stir and cook the flour and butter mixture for 5 minutes. Slowly add a few tablespoons of the warmed milk, stirring thoroughly to combine. Add the remaining milk and whisk until smooth. Cook until the bechamel starts to bubble and thicken. Take off the heat, stir in parmesan, then set aside.
  • For the Arancini: Microwave rice as per packet instructions. Fold the rice, prawns, garlic, chives and parsley through the bechamel sauce and refrigerate for at least 2 hours. Once firm and chilled, roll into balls and start the panne process.
  • To Panne: Heat the oil up to a high heat. Dip each arancini ball into flour, then egg wash, then breadcrumbs. Carefully place each ball into the hot oil and fry for approximately 5 minutes, tossing and turning so they become golden all over. Drain excess oil on kitchen towel and top with an extra sprinkling of herbs, parmesan and salt and devour while hot alongside the caper mayo.


Note: If you want to make arancini from scratch then try SunRice Arborio Risotto Rice
Keyword kid friendly, vegetarian
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