Brazilian recipe
Easy and Savoury Coconut and Prawn Risotto (Risoto de coco e camarão e saboroso)
A creamy coconut and prawn risotto offering a tropical profile and delicate texture, crafted with fresh ingredients and simple techniques for a special meal.
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Ingredients
200g medium fresh prawns, peeled and deveined
2 large coconuts, for grating and extracting milk
1/2 bunch fresh coriander, finely chopped
500g arborio or risotto rice, rinsed
1 large onion, diced
1 large coconut, for grating and extracting milk
Boiling water for coconut milk extraction
3 large tomatoes, peeled, seeded, and chopped
Sea salt to taste
60ml extra virgin olive oil
1 tbsp vinegar
1/2 bunch spring onions, finely chopped
2 large coconuts, for grating and extracting milk
1/2 bunch fresh coriander, finely chopped
500g arborio or risotto rice, rinsed
1 large onion, diced
1 large coconut, for grating and extracting milk
Boiling water for coconut milk extraction
3 large tomatoes, peeled, seeded, and chopped
Sea salt to taste
60ml extra virgin olive oil
1 tbsp vinegar
1/2 bunch spring onions, finely chopped
Where to find ingredients
Find fresh coconuts and herbs at local fresh produce markets or the produce section of major supermarkets like Pak'nSave or Countdown. Arborio rice is widely available in the grains aisle. For the best result, source fresh, sustainable New Zealand prawns from your local fishmonger or the seafood counter.
Preparation method
- Grate the coconuts and squeeze them through a cloth to obtain the thick coconut milk.
- Keep the coconut shells aside.
- Combine the thick coconut milk with the spring onions, coriander, 3 chopped tomatoes, 60ml of olive oil, vinegar, and the prawns in a bowl.
- Season the mixture with sea salt to taste.
- Cook gently over low heat until the prawns are just opaque and tender.
- In a separate heavy-based pan, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice and toast for approximately 3 minutes, stirring constantly to coat the grains.
- Add the remaining tomatoes and cook until they begin to soften.
- Pour in the thin coconut milk and simmer, stirring occasionally, until the rice reaches an al dente texture.
- If the liquid absorbs too quickly, add a little hot water as needed.
- Meanwhile, place the reserved coconut shells in a bowl with boiling water and squeeze them to extract the thin milk.
- Set the thin milk aside for cooking.
- Assemble the risotto in a serving dish by layering the cooked rice with the prawn and coconut sauce.
- Serve immediately, garnished with extra fresh spring onions and coriander.
Observations
This coconut and prawn risotto is a classic Brazilian-inspired dish that marries tropical nuances with the traditional velvety finish of a risotto. It is the perfect choice for those seeking a sophisticated yet approachable recipe that bursts with flavour. The synergy of rich coconut milk, succulent prawns, and aromatic fresh herbs creates a meal that is as delightful as it is memorable, ideal for special occasions or a refined weekend lunch. The process involves extracting fresh coconut milk, carefully toasting the grains, and layering flavours to achieve that signature creamy consistency and vibrant taste.
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