John Myers
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Flambéed Chilli Honey Prawns with Pomegranate Risotto
The perfect flambéed chilli honey prawns with pomegranate risotto recipe with a picture and simple step-by-step instructions.
Shrimp:
- 500 g Fresh big prawns
- 4 tbsp Olive oil
- 2 tbsp Red chilli flakes
- 2 Garlic cloves
- 1 medium sized Onion
- 2 tbsp Grated ginger
- 1,5 tbsp Honey
- Salt pepper
- Whiskey to flambé
Risotto:
- 1 medium sized Onion
- 2 tbsp Oil
- 300 g Risotto rice
- 100 ml White wine
- 1,5 tsp Turmeric
- 1,5 L Vegetable broth
- 4 tbsp Grated Parmesan
- 3 tbsp Cream
- 40 g Butter
- 80 g Pomegranate seeds
- Salt pepper
Shrimp:
- Remove the shell. Slightly incise the upper bulge, remove any visible bowel. Then rinse all off with cold water, dry off. Grind the chilli flakes in a mortar. Peel the garlic, chop very finely. Peel the onion and cut into very small cubes. Peel and grate the ginger. Have everything ready.
Risotto:
- Peel the onion, cut into fine cubes. Freshly grate the Parmesan. Halve the pomegranate and use a trowel to knock the kernels out of the casing.
- Heat the vegetable stock in a saucepan and keep it hot. Heat the oil in another large saucepan, sweat the onion cubes in it and briefly roast the turmeric. Add risotto rice, sauté briefly until it looks slightly translucent. First deglaze with the white wine and then top up with 2 ladles of hot vegetable stock. Turn the heat down halfway and let the risotto simmer gently. Keep stirring and topping up with broth. Repeat this process until the rice is still slightly “bite” but not hard. You need a lot of broth for this, but possibly not the complete amount mentioned above. Then stir in the cream, butter and Parmesan, simmer a little more while stirring and check the consistency. The risotto has to “melt”, but not be “soupy” …… many say it is “sloppy”. Finally fold in the pomegranate seeds. Keep everything warm for a moment. However, it is still catching up a bit. If it has become too compact due to keeping it warm, you can adjust it shortly before serving by adding more hot broth.
Completion of shrimp:
- Heat oil in a larger pan and roast the ground chilli flakes in it. Add the garlic, onion and ginger and roast. Stir in honey and add prawns. Fry well on both sides over medium heat and roll in the “marinade”. Cooking time depends on the size of the shrimp. As a sample, cut through one and test the consistency. They should still be slightly glassy on the inside and have taken on color and marinade well on the outside.
- When you have reached the boiling point, pour a good shot of whiskey over it, ignite and flambé.
- Then immediately arrange the risotto and prawns (if it’s not too spicy – with a little marinade too) on a plate, garnish if you like and … ….
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