Garlic Prawns With Lemon Saffron Risotto


  • 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 butter
  • 1 bunch spring onions, finely chopped
  • 300g vialonenano risotto rice (Available at Pink Olive
  • 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 butter in a heavy-based pan and saut√© 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.