This Risotto is made with an assortment of seafood cooked in a zesty tomato sauce
Prawns – 80 gm Squid – 60 gm Sole fish -80 gm Onion chopped -10 gm
Oil – 20 ml Thyme -5 gm Marinara sauce – 60 gm
Butter -15 gm Parmigiana cheese – 20 gm Salt – 5 gm Black pepper- 5 gm
For Risotto rice
500 gms of rice 600 ml of water Thyme – 10 gm Garlic – 10gm Wine – 20ml
Cooking time: 10 minutes over a medium flame
Take a frying pan; add oil and sauté chopped onion and garlic on medium flame till light brown.
Cut the prawns, sole fish, and squid and sauté it for 4 to 5 minutes.
Add some salt and black pepper.
Add risotto rice and cook it for 4 minutes in a medium flame and marinara sauce and some butter and put some parsley parmigiana cheese. The dish is ready to serve.
An assortment of wild mushrooms braised in soy sauce with stir-fried bok choy
Mushroom – 100 gm Bok Choy – 60 gm Sticky mushrooms – 60 gm Oil – 20ml Garlic-10 gm Water -20 ml Veg aromat powder – 15gm Cornflour – 20gm
Take a frying pan add some oil in medium flame and add some chopped garlic.
Cut the mushroom in one by two and add bok choy and sticky mushrooms for 4 mins.
Add some veg seasoning and salt.
Cook in medium flame and add cornflour for thickness.
Add some fried garlic on toppings and serve.
Beer-Battered Tempura Prawns
Light and crispy beer-battered golden fried prawns served with
Prawns – 8 Salt – 5 gm
Tempura flour Beer – 1 bottle
White pepper-10 gm
For beer batter:
Beer, chilled – 3/4 cup All-purpose flour (Maida) – 3/4 cup Corn flour – 1/4 cup White pepper powder – 1 teaspoon Garlic powder – 2 teaspoon Salt – to taste Flour – 1/4 teaspoon Oil, for deep frying – 4 cups
For Sriracha mayo:
First, clean the prawns. Wash the prawns, discard the heads and devein. Remove the cover by leaving the tip of the tails intact. Then make a slit on the back of the prawn till it sits flat. It should look similar to a butterfly.
Marinate the prawns by applying white pepper powder, salt and keep aside for at least 30 minutes.
Now, make the beer batter. Take a mixing bowl and add all-purpose flour, cornflour and other powders. Now add beer a little at a time and whisk to make
thick batter. Add salt to taste and mix well.
Now, heat a kadai and add oil. Hold the prawn on the tail and dip it in the batter. Drain away the excess batter and gently drop the batter-coated prawn in oil.
Deep fry in batches till it turns golden brown for about 3-4 minutes by turning on both sides. It is ready to be served.
Serve with sauce.