Quick and easy Recipe

Another fun recipe to try if you have some frozen prawn shells whilst you have no idea what to do with them.

Ingredients:

• Prawn shells (1 takeout container)
• Half shallot
• 2 cloves of garlic
• Slice of lemon
• 400 ml of water
• 400 ml of chicken broth or stock
• 1 cup of arborio rice
• 4 knobs of butter
• 1 tablespoon of:
  • white pepper
  • garlic salt
  • butter
  • fish sauce (optional)
• Chopped parsley
• 4 cups of mushroom

Let’s make Prawn Risotto:

How to prepare the Prawn Stock:

• In large pot/ deep frying pan, saute the garlic, shallot and tomato paste with olive oil in medium heat. Add the prawn shells to the pan and fry it for 10 minutes. Make sure you constantly stir it.
• Add in water + chicken broth/ stock and a 2 knobs of butter; and let it simmer for 30 minutes under low heat. Squeeze in some lemon when the stock is about to be done.
• Remove the prawn shells by straining the stock when it’s done before leaving it aside. You don’t want to leave the prawn shells in there for too long as it can cause the stock to taste bitter.

How to cook the Risotto:

• Heat up a large pan with olive oil under medium heat. Pan fry the mushroom until they start sweating before adding onion, garlic, shallots and some butter.
• Add arborio rice to the large pan and pan fry it for 3 minutes before adding the prawn stock.
• Lower the heat to small heat and let it simmer between 20 to 30 minutes. Slowly add water along the way and perhaps chicken broth (taste it along the way)
• When the risotto is ready, sprinkle some chopped parsley leaves on top!