Ingredients
- For the Prawns:
- 16 PC's Fresh Large - Green Tiger Prawn ( whole in shell - once cleaned save shells to prepare stock for risotto)
- 2 tbsp minced ginger
- 2 tbsp olive/ vegetable oil for pan frying
- For the Prawn Stock:
- Reserved Tiger Prawn shells/ heads
- 6 cups cold water
- 1 tsp minced garlic
- 1/2 cup chopped onion
- 1 PC fresh lemon grass - crushed & roughly chopped
- 2 PC fresh bayleaf
- For the Risotto:1 1/2 cups Aborio Rice1 tbsp olive oil
- 3 cups warm prawn stock
- 2 tbsp minced shallots & garlic
- 1 cup Coconut Milk
- 3 heaping tablespoons Wassabi Paste
- For the Lemon Garlic Butter Sauce:
- Juice of one whole lemon ( approx 1/4 cup )
- 1/4 cup white wine
- 1 tbsp minced ginger
- 1 tbsp minced shallots .1/2 cup cold - diced butter
- Garnish:
- 1/4 cup finely sliced Spring Onion ( green part )
- 3 pieces red chilli - finely sliced - seeds removed
- Zest of one Lemon
Method
- For the Prawn Stock:
- In large pot saute the prawn heads/ shells with the minced garlic , onion , smashed lemongrass & bayleaf.Add the 6 cups cold water & let mixture slowly simmer over low heat for 45 mins - skimming off any solids that rise to the top. After 45 mins remove from heat & strain through a fine sieve/ cheesecloth or coffee filter so you are left with a clear aromatic broth.
- To prepare Risotto:
- In large heavy bottomed pot saute the Aborio Rice with minced garlic & shallots in olive oil. Slowly add the warm prawn stock , stirring the rice constantly - add warm prawn stock 1/2 cup at a time ensuring the stock has been absorbed before adding more . Once 3 1/2 cups of warm stock have been added & the Aborio Rice is 80 cooked ( it will be slightly firm when you squish a piece of rice between your fingers) slowly add the coconut milk & wasabi paste - stirring continuously. The rice should be soft to the bite once completely cooked. Season to taste with salt & pepper. Set aside until ready to serve.
- For the Prawns :
- Slice prawns down the length of body & remove vein toss the prawns with minced ginger . In a large pan over medium high heat add oil & sear prawns on each side till golden & crisp ( this will only take minutes - they cook very quickly). Remove prawn from pan .
- For the Lemon - garlic butter sauce:
- In the same pan the prawns were cooked in add garlic, shallots & saute for 1 minute.Then add the lemon juice & white wine. Let this mixture simmer & reduce in volume by half before whisking in the diced / cold butter slowly. Once all butter has been incorporated remove from heat & strain sauce through a sieve - place into a sauce boat.
- In each serving bowl place a large spoonful of Coconut~Wasabi Risotto, top with Ginger Seared Tiger Prawns , drizzle with Lemon Garlic Butter Sauce & top with thinly sliced garnish of spring onion, chilli & lemon zest.
- Serve additional Lemon Garlic Butter Sauce on the side
Product used in recipe
- S&B - Premium Wasabi In Tube
