Saffron risotto cakes with pan fried jumbo shrimps -6/13/09
For the party tonight I wanted to served something a little exotic so I decided on the Saffron risotto cakes with pan fried jumbo shrimps. I saw this recipe in one of my Bobby Flay's cookbooks and I wanted to try it out many times but somehow I never had a chance to test it out. Tonight is the night to test it out and see how good it is! Bobby served this dish with chives oil and hot chili oil. I on the other hand wanted something a little more exciting so I made a coconut, lemon grass, green curry pesto sauce. The sauce is my own creation, it has the spiciness of the green curry, the sweetness of the coconut and the pesto just gave a nice freshness to the sauce.
The next day after the party we had this dish for Dinner since I have a bit of leftovers. I re-cooked the risotto, pan fried the shrimps and reheated the sauce and voila we had an excellent appetizers for dinner. This dish tasted even better the next day because I have more time to relax and just concentrate on enjoying the dish. Kevin also enjoyed it but he thought the sauce is too spicy for him.
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For the party I only served one shrimp but tonight I was a little more generous, we got 2 shrimps! |
The shrimps were huge, juicy and so tasty! The risotto was also very good because it is crunchy on the outside and soft in the inside. |
Closer look at the dish.
Preparation work..
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Preparing the risotto. Saffron were added in the broth that is why the rice is yellow. |
Pouring out the risotto in to a pan |
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Spreading the risotto into the pan and the risotto is refrigerated for about 2 hours. |
Once the risotto is cold it is easier to mold it into circular shape. I am using a 2" circular mold to cut the risotto. |
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Done with molding the risotto... |
Next the risotto is dredged with corn starch flour. |
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Putting the risotto inside a hot pan with oil. |
It takes a few minutes per side for the risotto to be golden brown and crunchy.
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The shrimps are marinated for a few hours with garlic, oil, paprika, salt and pepper and then sautéed in a hot pan. |
The shrimps are now cooked and ready to be served. |
Filed as: Sea food; Pasta/Rice
