Grilled Prawns in Coconut Curry Sauce with Risotto Cake

Ingredients: (Grilled Prawns)

• 3 Prawns
• Olive Oil
• Salt and Pepper
• 3 Tbsp Shallots chopped
• 1 Tbsp Garlic Minced
• 2 in piece Lemongrass
• 2 Tbl Red Curry paste
• 1 can Coconut milk
• ½ can Coco Lopez (coconut cream)
• 3 Cups Cream
• ½ Basil Chopped
• Red pepper curls
• Fried basil
• Basil oil
• Risotto cake
• ½ cup in flour
• 1 Tbsp Canola Oil

Directions

1. In canola oil Sauté the shallots till translucent.
2. Add the garlic and cook till it has a little color.
3. Smash the piece of lemongrass and add to the pan.
4. Add the red curry paste and mix. Add the coconut milk, Coco Lopez and cream.
5. Simmer the sauce for 15 minutes and adjust seasoning.
6. Remove the lemongrass and add the basil.
7. Toss prawns in olive oil and season. Grill on both sides for a minute each.
8. Place in simmering sauce and cook for 30 seconds.
9. Place the risotto cake on the plate.
10. Arrange the prawn around the risotto and spoon the sauce over the prawn.
11. Garnish with red pepper curls, fried basil, and basil oil.