object(WP_Post)#4220 (24) { ["ID"]=> int(45673) ["post_author"]=> string(1) "3" ["post_date"]=> string(19) "2018-10-19 13:55:11" ["post_date_gmt"]=> string(19) "2018-10-19 11:55:11" ["post_content"]=> string(269) "This exotic recipe of prawns and crisp vegetables, season with a Thai sauce is ideal for the summer season. Easy to prepare, light and refreshing, it can be sided with some rice of panned Chinese noodles. With its Asian tastes, you are going to make your guests travel." ["post_title"]=> string(32) "Thai crisp prawns and vegetables" ["post_excerpt"]=> string(270) "This exotic recipe of shrimps and crisp vegetables, season with a Thai sauce is ideal for the summer season. Easy to prepare, light and refreshing, it can be sided with some rice of panned Chinese noodles. With its Asian tastes, you are going to make your guests travel." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(32) "thai-crisp-prawns-and-vegetables" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 12:47:56" ["post_modified_gmt"]=> string(19) "2019-04-26 10:47:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(72) "http://www.escal-seafood.de/recipe/king-prawns-thai-mit-shiitake-pilzen/" ["menu_order"]=> int(602) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Risotto with perfumed prawns to lemongrass Thai

Risotto with perfumed prawns to lemongrass Thai

What is this sweet fragrance? It is Asia in you plates and perfume your prawns and lemongrass risotto. Let you being tempted for a diner, Escal takes care of the rest…

Cooking Instructions: Pfanne
Ready in 75 minutes
Difficulty
Difficult

Ingredients 

For 4 persons 

300g of cooked prawns Ecuador

320g of Risotto rice

10cl of dry white wine

2 shallots

60g of fresh shredded Parmesan cheese

50cl of fish fumet

2 stems of lemongrass

2 tablespoons of thick or liquid cream

Salt, pepper

Cooking Instructions:

1. Boil the fish fumet and add the lemongrass thinly chopped, then keep it warm to moisten the Risotto. Brown the shallots thinly chopped to the olive oil 1 minute over low heat, add the rice, then let brown over low heat. Stir regularly for 2 minutes, season with salt and pepper.

2. Add the white wine and let evaporate over high heat. When the rice has absorbed all the liquid, moisten with the fish broth, again and again, for 14 minutes, then stop the cooking. Off the heat, add the shredded Parmesan, stir well and had the thick cream.

3. Brown the cocktail prawns with olive oil for approximately 2 minutes, then let rest 2 minutes before serving. Dress the risotto on warm deep plates, add a few Parmesan cheese shavings and finish with the cocktail prawns.