- 20 large peeled raw prawns, tail-shells on
- 1 tsp finely grated fresh ginger
- 3 garlic cloves, crushed
- 4 tbsp sweet chilli dipping sauce
- Finely grated zest and juice of 1 large lemon
- 1.2 litres fresh vegetable stock, hot
- Pinch of saffron threads
- 1 tbsp low-fat spread
- 1 bunch spring onions, finely chopped
- 300g risotto rice
- Small handful flatleaf parsley, to serve
- Put the prawns in a bowl with the ginger, 1 crushed garlic clove, chilli sauce and 1 tablespoon of lemon juice. Mix together and set aside while you make the risotto.
- Pour the stock into a saucepan, add the saffron and simmer over a low heat. Melt the spread in a heavy-based pan and sauté the onions and remaining crushed garlic for 2 minutes. Stir in the rice and zest and cook for 1 minute. Add a ladleful of the stock and cook, stirring occasionally, until it has been absorbed. Continue to add the stock, a ladleful at a time, and cook for about 20 minutes, or until the rice is just cooked. Remove from the heat, stir in the remaining lemon juice and set aside.
- Heat a wok or large frying pan over a very high heat. When really hot, tip in the prawn mixture and cook, stirring, for 2-3 minutes, until the prawns turn pink and the sauce is bubbling and thick.
- Spoon the risotto into warm bowls, top with the prawns and scatter over the parsley to serve.
- A fresh, vibrant dish to partner with a zesty, modern white like Australian Riesling