Gary Rhodes

Tiger Prawns with a Leek and Mozzarella Risotto

banner

Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

If tiger prawns are not available, a couple of handfuls of peeled prawns added to the risotto to warm through make for a tasty supper dish. The quantity of stock listed is quite generous and not all may be needed.

Ingredients

  • 12-16 raw tiger prawns, peeled
  • 1 tablespoon olive oil, plus extra for drizzling
  • 75 g

Method

  • Soak four bamboo skewers in cold water for 15 minutes. Dry the prawns on kitchen paper, then pierce 3-4 on to each bamboo skewer. Refrigerate until needed.
  • Warm the olive oil and 25 g (1