Australian Prawn Recipes

Australian Prawns

Blanca risotto with harissa grilled prawns and crispy baby kale

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Blanca risotto with harissa grilled Australian prawns and crispy baby kale recipe
Prep Time13 minsCook Time45 minsTotal Time55 mins

Ingredients

 20 green Australian prawns, peeled and deveined
 1 tbsp harissa paste
 100 ml olive oil
 100 g butter
 120 g baby kale leaves
 1 small brown onion, finely chopped
 3 garlic cloves, finely chopped
 250 g Arborio rice
 ½ cup white wine
 3 cups (750ml) hot vegetable stock, simmering
 ½ parmesan, finely grated, extra to serve
  cup crème fraîche
 Finely grated zest of 1 lemon
 Lemon, to serve

Method

1

Place prawns, harissa paste and 1 tbsp of olive oil in a bowl and toss to combine. Refrigerate until ready to use.

2

Heat 2 tbsp olive oil in a wide casserole dish over medium- high heat. Add half baby kale and cook until crispy and slightly translucent. Remove and drain on paper towel. Repeat with the remaining baby kale.

3

Heat 1 tbsp of olive oil and half the butter over medium heat. Add onion and garlic and reduce to low heat and cook for 10 minutes until soft but not browned.

4

Add rice and cook for 1 minute until rice is coated and slightly toasted.

5

Add wine and stir until almost evaporated.

6

Add hot stock a ladleful at a time, stirring continuously until stock is fully absorbed before adding another. Simmer for 18 - 20 minutes or until rice is al dente. Remove from the heat and let risotto stand covered for 5 minutes.

7

Heat 1 tbsp of olive oil in a large non-stick saucepan over high heat. Add prawns to the pan and cook for 1 minute each side until golden and cooked through. Keep warm.

8

Remove lid from risotto and add parmesan, crème fraîche, lemon zest and remaining butter & gently stir until creamy. Top with cooked prawns, crispy kale and fresh lemon to serve.

Serves 4.
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Ingredients

 20 green Australian prawns, peeled and deveined
 1 tbsp harissa paste
 100 ml olive oil
 100 g butter
 120 g baby kale leaves
 1 small brown onion, finely chopped
 3 garlic cloves, finely chopped
 250 g Arborio rice
 ½ cup white wine
 3 cups (750ml) hot vegetable stock, simmering
 ½ parmesan, finely grated, extra to serve
  cup crème fraîche
 Finely grated zest of 1 lemon
 Lemon, to serve

Directions

1

Place prawns, harissa paste and 1 tbsp of olive oil in a bowl and toss to combine. Refrigerate until ready to use.

2

Heat 2 tbsp olive oil in a wide casserole dish over medium- high heat. Add half baby kale and cook until crispy and slightly translucent. Remove and drain on paper towel. Repeat with the remaining baby kale.

3

Heat 1 tbsp of olive oil and half the butter over medium heat. Add onion and garlic and reduce to low heat and cook for 10 minutes until soft but not browned.

4

Add rice and cook for 1 minute until rice is coated and slightly toasted.

5

Add wine and stir until almost evaporated.

6

Add hot stock a ladleful at a time, stirring continuously until stock is fully absorbed before adding another. Simmer for 18 - 20 minutes or until rice is al dente. Remove from the heat and let risotto stand covered for 5 minutes.

7

Heat 1 tbsp of olive oil in a large non-stick saucepan over high heat. Add prawns to the pan and cook for 1 minute each side until golden and cooked through. Keep warm.

8

Remove lid from risotto and add parmesan, crème fraîche, lemon zest and remaining butter & gently stir until creamy. Top with cooked prawns, crispy kale and fresh lemon to serve.

Serves 4.
Blanca risotto with harissa grilled prawns and crispy baby kale