Lay each prawn flat on a workbench and insert a wooden skewer through each one lengthways to prevent them from curling-up during cooking. Lightly season the prawns with salt and freshly ground pepper. Roll each prawn tightly in a slice of pancetta and refrigerate until ready to use.
Preheat the oven to 200°C. Bring the shellfish stock to the boil and reduce the heat to a simmer.
To finish the risotto, add the cream and stir through the rice. Add
In a heavy-based pan heat the vegetable oil, add the prawns and cook over a gentle heat for 2 minutes until the pancetta is crisp. Turn the prawns over, transfer to the oven and continue to cook for a further 2 minutes. Add
Spoon the risotto into a warm bowl plate. Remove the skewers from the prawns and place 2 prawns onto the mud crab risotto. Sprinkle the remaining spring onion and sliced chives over the prawns.
© 2005 Liam Tomlin. All rights reserved.