Crab meat and red capsicum risotto
Today I “created” my own risotto recipe – crab meat and red capsicum (pepper) risotto. It turned out reasonably well, if I say so myself, although I think I do prefer some of the other more classic risottos. Anyway, here is the recipe.
1. Make prawn stock by boiling prawn heads and skin (I used the ones left over from my sambal serai prawns) for about half an hour in about 1litre of water. Salt a little to taste. The prawn stock is not very concentrated at this point but it doesn’t really matter.
2. Take two tablespoons of tamarind pulp and put in a container containing a little prawn stock. Strain to remove the seeds and pulp and combine the tamarind juice with the original prawn stock.
3. Chargrill one red capsicum until the skin is charred. Put in a closed container to let it sweat. Thereafter, remove skin, cut the capsicum into thin strips.
4. Chop the crab meat into small pieces (I used frozen crab claws and removed the meat from the shell).
5. Chop two sticks of celery, 3 cloves of garlic and 3 shallots finely. Fry in oil. Fry the risotto rice (about 300g) in the mixture till translucent. Add one glass of wine and fry until the wine is absorbed. [Optional: Add 2 chopped chili padis here]
6. Slowly, ladle by ladle, add the prawn stock to the rice and let the rice absorb the prawn stock. When rice is almost cooked, add the crab meat and capsicum strips. When rice is cooked, turn off flame, cover pot and let stand for a few minutes.
7. Stir, add ground black pepper and salt to taste. For a little citrus flavour, add juice of 4 small limes.
8. Serves 3-4.
Crab meat and red capsicum risotto
Today I “created” my own risotto recipe – crab meat and red capsicum (pepper) risotto. It turned out reasonably well, if I say so myself, although I think I do prefer some of the other more classic risottos. Anyway, here is the recipe.
1. Make prawn stock by boiling prawn heads and skin (I used the ones left over from my sambal serai prawns) for about half an hour in about 1litre of water. Salt a little to taste. The prawn stock is not very concentrated at this point but it doesn’t really matter.
2. Take two tablespoons of tamarind pulp and put in a container containing a little prawn stock. Strain to remove the seeds and pulp and combine the tamarind juice with the original prawn stock.
3. Chargrill one red capsicum until the skin is charred. Put in a closed container to let it sweat. Thereafter, remove skin, cut the capsicum into thin strips.
4. Chop the crab meat into small pieces (I used frozen crab claws and removed the meat from the shell).
5. Chop two sticks of celery, 3 cloves of garlic and 3 shallots finely. Fry in oil. Fry the risotto rice (about 300g) in the mixture till translucent. Add one glass of wine and fry until the wine is absorbed. [Optional: Add 2 chopped chili padis here]
6. Slowly, ladle by ladle, add the prawn stock to the rice and let the rice absorb the prawn stock. When rice is almost cooked, add the crab meat and capsicum strips. When rice is cooked, turn off flame, cover pot and let stand for a few minutes.
7. Stir, add ground black pepper and salt to taste. For a little citrus flavour, add juice of 4 small limes.
8. Serves 3-4.