Special Tiger-Prawn Risotto

Name: Special Tiger-Prawn Risotto
Yield: 2-4 portions
Cuisine: British
Ingredients: 20 large Raw Tiger Prawns; 2 large Onions; 1 Cup Frozen Peas; 1 Cup Frozen Sweetcorn; 1 Cup Frozen Sweet Peppers; 3 Large Carrots; Minced Garlic; Black Pepper; Ground Rock Salt; 2-3 cups Risotto Rice; 500 mls Prawn Stock(recipie to follow); 3-4 tablespoons Lemon Infused Oil; OR lemon juice + Oil; Heads and shells of the above Prawns; 2 medium Carrots; 1 large Onion; Black Peppercorns; Rock Salt; Enough water to cover

Amazing Lady ( Grace) @cook_12096521

West Drayton

A special dish for two, (made in two parts,) or scaled up for a group meal to be enjoyed!! I adapted a couple of recipes I found, as I took out ingredients we like. I had to search for “ how - to” items as I had not cooked raw non- prepared Large Prawns before!
#helpfulcooks, #special, #dinnerfortwo, #festive,#helpfulcooks

Amazing Lady ( Grace) @cook_12096521

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Ingredients

2-4 portions

20large Raw Tiger Prawns
2large Onions
1 CupFrozen Peas
1 CupFrozen Sweetcorn
1 CupFrozen Sweet Peppers
3Large Carrots
Minced Garlic
Black Pepper
Ground Rock Salt
2-3 cupsRisotto Rice
500 mlsPrawn Stock(recipie to follow)
3-4 tablespoonsLemon Infused Oil
OR lemon juice + Oil
prawn stock
Headsand shells of the above Prawns
2medium Carrots
1large Onion
Black Peppercorns
Rock Salt
Enough water to cover

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Steps

1

Thaw prawns completely. Remove heads by twisting them off, drop them into a waiting large saucepan. Remove shells by putting fingers in the gap between the two sets of legs and pulling them off. Drop the shells in with the heads, into the pot.
2

Using a sharp knife, make a shallow cut into the back of the prawns, and remove the string- like intestine, discard this. Put peeled prawns to one side.
3

Slice and dice 1 Onion and add to the stock-pot. Peel and dice 2 small Carrots, add these to the pot. Put in 2-3 teaspoons of Black Peppercorns, and some Rock Salt.
4

Cover with water, plus about 5 centimetres, bring to just boiling. Stir well and leave to simmer uncovered for at least 20-30 minutes. Leave to cool. Remove impurities, (the white frothy foam), with a spoon.
5

Strain liquid through a colander to remove shells, heads and veggies. Then strain through a fine sieve to remove peppercorns and other bits. Leave to cool. Any liquid not used in the Risotto can be frozen, I suggest in small portions, to add to future soups and meals to enhance flavour.
6

Once the stock is made, add the lemon-infused oil to a large Wok or saucepan. Add the Onions, diced, and the Risotto Rice. Heat for a few minutes until Rice and Onions until browned.
7

Add 500 mls of Prawn Stock to the Wok, bit by bit and stir well. Add Prawns, Carrots, Peas, Sweetcorn, Peppers and about 2 teaspoons of minced Garlic. Stir well and bring to a simmer.
8

Stirring occasionally, simmer until most of the liquid has been absorbed by the Rice. Taste broth and add Pepper and Salt to taste.
9

Continue simmering, stirring gently, until all the liquid has been absorbed. Serve and enjoy!!