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BC Spot Prawn Risotto with Garden Fresh Peas, Sautéed Pea Tendrils and Olive Oil

From chef Brandon Thordarson of 100 Nights at Opus Hotel

(Thordarson says “very decent” fish bouillon cubes are available at Whole Foods. You can substitute clam nectar or buy fresh fish stock at Granville Island Public Market.)

 

1 lemon

4 cups (1 L) water

2 pounds (1 kg) fresh B.C. spot prawns

4 cups (1 L) cooked risotto rice, as per package instructions

1 cup (250 mL) fish stock

1 cup (250 mL) Parmesan cheese

Salt and pepper to taste

1 pound (450g) pea tendrils

1 tablespoon (15 mL) garlic

2 tablespoon (30 mL) salted butter

2 cups (500 mL) fresh green peas

2 tablespoons (30 mL) olive oil

 

Boil water with lemon that has been juiced and cut in half. Tear the heads off the spot prawns, place in a large bowl and pour boiling water over top of tails to cover. Leave the prawns in water for 45 seconds to cook. Remove from water and let stand on counter to cool a bit, then peel.

Pre-cook the risotto to package specifications, as each type of arborio rice cooking methods vary form brand to brand. Mix the risotto with half the fish stock adding more and more stock until you have the right consistency, add the cheese and season with salt and pepper. Sauté the pea tendrils with the garlic and butter then add to the risotto. Add the peas. Heat and serve.

For each serving, place 1/4 of the finished risotto into a dinner bowl and 1/4 of the peeled prawns on top of the risotto, drizzle with olive oil.

Makes 4 servings

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