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Grilled Pepper Prawns with Roasted Garlic Cilantro Butter

By Chef Sumant Dadhwal

  1. Heat oil and butter in a pan, sauté the onion, garlic, leeks and celery.
  2. Add risotto rice and stir until rice is translucent.
  3. Add wine and cook until wine evaporates.
  4. Gradually add stock, ladle by ladle, into the risotto until it reaches the desired consistency.
  5. Season with salt and pepper, then add cream and butter.
  6. Finish with grated parmesan cheese.
  7. Marinate prawns with lemon juice, salt & pepper, keep aside for 30 minutes.
  8. Put the prawns and peppers on a skewer alternatively, grill until golden brown.
  9. Blanch zuchinni and carrot fettuccini, then sauté in oil and butter.
  10. Make the sauce: heat butter, add brown garlic, lemon juice, cilantro, salt and pepper.

To Serve:
Plate the risotto and arrange prawns & peppers on top, along with zuchinni and carrot fettuccini. Drizzle sauce around the plate.
Serve hot with a lemon wedge.

Ingredients

  • Prawns (A-grade) - 6
  • Carrot Fettuccini - 20 gms
  • Zuchinni Fettuccini - 20 gms
  • Salt - to taste
  • Pepper - to taste
  • Olive oil - 30 ml
  • Butter - 20 gms
  • Coloured bell peppers - 50 gms
  • Risotto - 50 gms
  • Onion, chopped - 10 gms
  • Garlic, chopped - 5 gms
  • Leek, chopped - 2 gms
  • Celery, chopped - 2 gms
  • Olive oil - 10 ml
  • Butter - 20 ml
  • Salt - to taste
  • Pepper - to taste
  • Cream - 10 ml
  • Vegetable stock - 100 ml
  • White wine - 50 ml
  • Parmesan cheese, grated - 20 gm
  • Butter, yellow - 50 gms
  • Cilantro, finely chopped - 10 gms
  • Brown garlic - 50 gms
  • Lemon juice - 5 ml
  • Salt - to taste
  • Pepper - to taste