Baked Prawn Risotto with Thai Flavours and Daikon

Baked Prawn Risotto with Thai Flavours and Daikon

Posted 2015-06-06 by finyfollow

Daikon is a radish that is long and white and grows very easily. I have it growing at the moment and have too many, so decided to put it in a prawn recipe.
Daikon, or white radish freshly picked

It complimented the rice and was not at all bitter like some radish is.

I have baked the risotto instead of cooking it on the heat, and the smell of the coconut cream as it was baking, was delightful.

Preparation Time: 35 minutes (includes shelling and deveining prawns)
Cooking Time: 40 minutes
Makes: 4 servings

250 ml stock (any sort will work)
1 stem lemongrass or [link I used this]
4 fresh kaffir lime leaves, shredded
¾ small red onion, sliced finely
2 tbsp Thai red curry paste
250 g [link arborio rice]
250 ml coconut cream
600 g raw prawns, shelled and deveined
1 cup chopped or shredded Daikon

  • Preheat the oven to about 160° fan forced or 180° ordinary.

  • Put the stock and lemon grass into a saucepan and heat, adding half of the kaffir lime leaves.

  • Bring to the boil, reduce the heat and simmer covered for about 5 minutes (longer if using fresh lemongrass).

  • In a casserole dish, add the chopped onion and cook for about 4 minutes or until the onion is soft but not brown.

  • Stir in the curry paste and cook another minute.

  • Add the rice and stir until it is well coated.

  • Add the coconut cream and the white radish (Daikon) and stir.

  • Cover this, and bake for 15 minutes.

  • Take out of the oven and stir the risotto, then bake another 10 -15 minutes.

  • Add the prawns and mix them well into the rice.
  • If the mixture is a bit dry, add a bit more stock or water

  • Bake for another 10 - 15 minutes or until the prawns are cooked through, and the rice is soft.
  • Do not overcook or prawns will be tough

  • Serve and garnish with the remaining lime leaves and shredded Daikon.

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