Special Tiger-Prawn Risotto
Special Tiger-Prawn Risotto

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, special tiger-prawn risotto. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Once the rice is cooked add the peeled prawns, cream and grated parmesan cheese and dice up the asparagus bottoms and mix in as well. Season well and finish with seasoning and a handful of ripped up fresh basil leaves. Place the risotto into a bowl and garnish with the tops of the asparagus spears.

Special Tiger-Prawn Risotto is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Special Tiger-Prawn Risotto is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have special tiger-prawn risotto using 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Special Tiger-Prawn Risotto:
  1. Prepare 20 large Raw Tiger Prawns
  2. Make ready 2 large Onions
  3. Get 1 Cup Frozen Peas
  4. Take 1 Cup Frozen Sweetcorn
  5. Take 1 Cup Frozen Sweet Peppers
  6. Take 3 Large Carrots
  7. Get Minced Garlic
  8. Get Black Pepper
  9. Prepare Ground Rock Salt
  10. Prepare 2-3 cups Risotto Rice
  11. Make ready 500 mls Prawn Stock(recipie to follow)
  12. Make ready 3-4 tablespoons Lemon Infused Oil
  13. Get OR lemon juice + Oil
  14. Take prawn stock
  15. Make ready Heads and shells of the above Prawns
  16. Take 2 medium Carrots
  17. Get 1 large Onion
  18. Prepare Black Peppercorns
  19. Prepare Rock Salt
  20. Prepare Enough water to cover

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Steps to make Special Tiger-Prawn Risotto:
  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!!

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