TIGER PRAWNS WITH BLACK RICE & HARISSA PESTO
Recipe Created By:
What you will need
- 350g RISO GALLO RUSTICO BLACK WHOLEGRAIN RICE
- 2 Tbsp Vegetable Oil
- 60g Diced White Onion
- 1 clove Minced Garlic
- 20g Unsalted Butter
- 200ml Vegetable Stock
- 30g Sliced Spring Onions
- 50g Sliced Radishes
- 50g Peas
- Lemon Juice of ½ lemon
- Tiger Prawns – 9 in number, head and tail left on with the main shell removed and de-veined
- Pea Shoots – to garnish
- 100g Harissa Paste
- 15g Fresh Basil
- 40g Toasted Pine nuts
- 50g Olive Oil
- 25g Grated Parmesan
- 1 Garlic Clove
How to prepare:
Blend Harissa Pesto ingredients together to form a paste. Set to one side.
In a large saucepan, sweat white onion and garlic in the vegetable oil for a few minutes, add butter until melted.
Break up black rice packet, add to pan.
Add veg stock and mix well, leave to simmer until the rice has absorbed almost all the liquid, it should take on a risotto consistency.
Add spring onions, radishes, and peas. Remove from the heat and add in lemon juice.
Place tiger prawns on a grill tray, dress with a little olive oil, salt and pepper. Place under the grill for 6-8 minutes, or until cooked
Divide rice mix between 3 bowls, place Tiger Prawns on top, drizzle over Harissa Pesto and garnish with Pea Shoots.