Brazilian recipe
Coconut and prawn risotto (Risoto de coco e camarão e)
A faithful Brazilian recipe for coconut and prawn risotto, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1/5 kg of prawns frescos, medios e limpos
2 unidades de coconut grandes, for ralar e extrair o milk
1/2 maco de coriander chopped
500 g of rice lavado, de preferencia arboreo ou for risoto
1 unidade de onion grande chopped
1 unidade de coconut grande, for ralar e extrair o milk
Agua fervente for extrair o coconutnut milk
3 tomatos grandes without pele e without sementes, picados
Sal to taste
1/4 de cups of olive oil de oliva
1 colher de vinagre
1/2 maco de spring onions verde chopped
2 unidades de coconut grandes, for ralar e extrair o milk
1/2 maco de coriander chopped
500 g of rice lavado, de preferencia arboreo ou for risoto
1 unidade de onion grande chopped
1 unidade de coconut grande, for ralar e extrair o milk
Agua fervente for extrair o coconutnut milk
3 tomatos grandes without pele e without sementes, picados
Sal to taste
1/4 de cups of olive oil de oliva
1 colher de vinagre
1/2 maco de spring onions verde chopped
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Rale os coconuts e esprema-os for obter o milk grosso
- Set aside a casca do coconut
- Mix o coconutnut milk grosso with a spring onions, o coriander, 3 tomatos picados, 1/4 de cups of olive oil de oliva, vinagre e os prawns
- Season with salt to taste
- Cook em heat brando ate o prawns ficar no ponto desejado
- In a pan, Heat o restante do olive oil e Saute a onion ate ficar transparente
- Add o rice e Saute for about 3 minutes, stirring constantly
- Add os tomatos restantes e Cook ate amolecerem
- Pour o coconutnut milk fino e Cook, stirring occasionally, ate o rice ficar al dente
- Se necessario, Add water quente aos poucos
- Enquanto isso, Place a casca do coconut reservada in a bowl with water fervente e esprema for extrair o milk fino
- Set aside
- Monte o risoto in a bowl, alternando camadas de rice with o sauce de prawns e o sauce de coconut
- Serve quente, decorado with spring onions e coriander frescos
Observations
This recipe keeps the Brazilian identity of Risoto de coco e camarão e, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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