Boeuf Wellington
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Pan-fried prawns & coconut milk risotto
The chef, Benoist Gérard has concocted his delicious recipe for pan-fried prawns and coconut milk risotto.
Recipe for 8 people.
Pan-fried prawns & coconut milk risotto
Ingrédients
- 24 prawns
- 2 tablespoons black sesame seeds
- Prawns juice with squid ink :
- prawn heads
- 1 stick of lemongrass
- 30 g of ginger
- 1 onion
- 3 cloves of garlic
- 1 tablespoon curry paste
- 10 cl of white wine
- 25 cl coconut milk
- 25 cl coconut cream
- 4 sachets of cuttlefish ink
- Risotto with coconut milk :
- 300 g Arborio rice
- 1 onion
- 10 cl of white wine
- 1.5 litres of coconut milk
- 50 g butter
- 50 g grated Parmesan cheese
- Other :
- Olive oil, fresh coriander, salt, pepper, butter.
Présentation
- 1Pan-fried prawns : Shell the prawns and keep the heads. Bread the tails with black sesame and cook them with butter and olive oil. Keep them warm.
- 2Gambas juice : In a large saucepan, fry the prawn heads in olive oil. Add the chopped onion, ginger, garlic and lemongrass. Complete with the curry paste. Cook for about 3 minutes. Deglaze with the white wine. Moisten with 1 litre of water and cook until the volume of water has halved. Add the milk and coconut cream. Cook for another 5 minutes, simmering. Chinoiser, add the doses of squid ink and adjust the seasoning. Keep it warm. Translated with www.DeepL.com/Translator (free version)
- 3Risotto : In a frying pan, brown the chopped onion with the olive oil. Add the rice and pearl it for a few minutes. Deglaze with the white wine and then cook the risotto, feeding it with the hot coconut milk as you go along. Finish with the butter and parmesan.
- 4Service : In a warm plate, using a circle, arrange your risotto. Pour the sauce around it then arrange your prawns harmoniously. Decorate with coriander. Once your risotto is finished, add chopped coriander.
To accompany this dish, your wine merchant offers you Domaine Michel "Tradition", AOP VIRE-CLESSE 2018.
