Mildly saltiness, mixed with rich creaminess and the tangy bite of Granny Smith apples, all over a serving of rice, this dish will fill you as it satisfies your craving for new flavor combinations. These zesty prawns are perfect for hot summer days. The apple dice works wonderfully well.
INGREDIENTS Serve 6
300ml vegetable broth
400ml coconut milk
5 lemongrass stalks
20 grams butter
1 onion finely chopped
500g arborio rice
5 tablespoons. vermouth
1 tablespoon vegetable oil
18 prawns
2 tablespoons crème fràiche
1 granny smith apple finely diced
METHOD
In a saucepan, combine the broth and the coconut milk. Add a chopped lemongrass stalk.
Cook over low heat.
In a frying pan, heat the butter and brown the onion. When it is translucent, add the rice and stir for 2 minutes. Then add the Vermouth.
Stir and gradually add the broth-coconut milk mixture until the rice is cooked. Wait until the broth is fully absorbed before adding more.
When the risotto is almost cooked, add a little oil to a pan and saute the prawns.
Skewer the cooked prawns in a stalk of lemongrass.
Cut a 1/4 of lemongrass stalks in fine strips, and remove the outer leaves.
Add the cream to the risotto just before serving.
Serve the risotto warm with the apple dice, and the prawn skewers. Garnish with the lemongrass strips.
Original Recipe by Yummly
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