Tiger Prawn Risotto

Upgrade your frozen prawn risotto to this mouth watering fresh fish delight. Don’t get me wrong, i do use frozen prawns for fish pies, thai noodles etc, but its nice to treat yourself every once and a while to some fresh shellfish.

Luckily we are living next-door to the Auckland CBD harbour so there is always fresh fish. Last sunday we went on a beautiful walk along the harbour side and whilst we were there i couldn’t resist a look in the fishmongers. The tiger prawns looked so big and fresh i just had to get some, that night we had a rich and creamy tiger prawn risotto. See below for the recipe, enjoy!

 

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Ingredients

  • 6 large fresh Tiger Prawns
  • 1 Cup of Risotto Rice
  • 1 Cup of Peas 
  • 3 Cloves of garlic
  • Large handful of fresh chopped Parsley 
  • 1 onion
  • Salt and Pepper
  • 100g Butter
  • Olive oil

Serves 2

Directions

Chop the onion and garlic. Pop into a deep based pan with olive oil then fry in a medium heat until soft and translucent.

Meanwhile, in a separate pan, put in the uncooked prawns and fill with water so that they are well covered. Add a tsp of salt and bring to the boil. Once cooked turn off the heat. This will become the flavoursome stock.  

Tip in the risotto rice into the pan of onions and garlic. Stir. Cook for a few mins until the rice has started to turn translucent. add more oil if needed.

Take a ladle of the prawn stock and pour it on to the rice. Stir until all of the liquid has been absorbed, repeat the process until the rice has cooked through.

When the prawns have cooked through and are a beautiful pink, remove from the stock and place into a bowl and cover. 

Tip the peas and half of the parsley into the risotto and stir in. Season to taste. I added a hefty amount of black pepper, yum! Once you are happy with the texture of the risotto. Add the butter and stir in, this gives it the rich and creamy taste. 

Serve with the remaining parsley and the prawns with the shells on or off.

 

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Sticky shredded chicken stir-fry

 

This healthy cook at home alternative is a very simple recipe that uses ingredients that you’ll already have at home. Get the kids involved. One that all the family will love including students on a budget. So put that takeaway menu down!

At home chinese

Ingredients

  • 1 Large Carrot
  • 1 Broccoli
  • 1 Large Onion
  • Chicken (enough for 4 mouths)
  • 4 TBSP Oyster Sauce
  • 2 TBSP Honey
  • Black Pepper
  • Pinch of chilli powder / flakes

– Serve with rice or noodles

Finely cut the carrots into strips. Chop the broccoli into bitesize pieces and the onion into half moon slices. In a large frying pan (or wok if you have one) heat a good glug of oil in the pan evenly coating it. You want the pan smoking hot like Gerard Butler. Chuck in the onions and break then up into strips using your utensil of choice. Once the onions have started to soften add the carrots and broccoli. Stir fry for a couple of mins making sure they are getting a nice colour. Its okay if they start to brown, it adds flavour. Pop the chicken into the pan. I used left over chicken from a roast and shredded it. If you are using raw chicken repeat the same process but add the chicken after the onions. Wait until it is cooked before you add the rest of the veg. Chicken thighs are tender and cheap and would be delicious in this recipe. Add the honey, black pepper and chilli. Stir. Add the oyster sauce. Stir. You should have a nice and shiny, thick and gloopey sauce. Lower the heat. If the sauce gets too thick add some water to loosen it. I didn’t add any salt as the oyster sauce is already quite salty. If you want to add salt, taste first, because you can’t take it out once you have put it in! Serve on top of rice or mix in with noodles. You can add and takeaway any veg dependant on what you have in the fridge. Enjoy 🙂