Turmeric and Chili Risotto with Prawns


risotto prawns




• 8 large green prawns, peeled, deveined, butterflied (heads and shells reserved for stock)
• vegetable oil, for deep frying
• 1 cup chopped parsley

Chilli Oil
• 3 birds eye chillies
• 200ml grapeseed oil
• 100ml extra virgin olive oil

Fish Stock
• 2 tsp olive oil
• Heads and shells of all the prawns
• Half a bulb of fennel, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 celery stick, chopped

• 2 tbs grapeseed oil
• 100g butter
• 2 brown onions, finely chopped
• 2 Birds eye chillies, finely chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 tsp saffron threads
• 1 tsp sweet smoked paprika
• ½ tsp turmeric
• ½ tsp cumin seeds
• 250g Arborio rice
• 125ml (½ cup) dry white wine
• 550ml fish stock (see below)
• ½ cup chopped parsley

Prawn Batter
• 2 eggs
• 2 tbs cornflour
• 1 tsp chilli powder
• ½ tsp chilli flakes

1. To make chilli oil, pound chillies in a pestle and mortar to form a paste. Stir in oil. Stand for at least 1 hour to infuse.
2. To make stock, heat oil in a large saucepan. Cook all ingredients, stirring occasionally, for 10 minutes. Add 1 litre of water. Bring to a boil. Simmer until reduced to 550ml. Strain.
3. To make risotto, heat oil and 50g of the butter in a large saucepan over medium heat. Cook onions, chillies and garlic until soft. Stir in spices. Cook, stirring occasionally, for 10 minutes. Add rice. Cook, stirring, for a further 5 minutes. Add wine. Simmer until almost evaporated. Add stock, ½ cup at a time, stirring constantly between additions, until stock is absorbed and rice is tender but still al dente. Stir through remaining butter. Stir through parsley. Season.
4. To make batter, whisk all ingredients in a bowl until combined.
5. Dip prawns in batter to coat. Deep fry until golden, crisp and just cooked through.
6. Combine parsley with 1 tbs of the chilli oil. Season with salt.
7. Serve risotto topped with prawns and parsley mixture. Drizzle with a little chilli oil.