Shrimp and Coconut Risotto with Pickled Jalapeno Peppers
It may not seem obvious, but this recipe takes inspiration from a Malaysian favourite: sambal. Instead of using sambal, Anna opts for some pickled jalapeno. Though it’s not quite sambal, the pickled jalapeno adds some heat to this dish.
Remember to use short-grain rice for this dish, so no basmati or jasmine. As tempting as it is to wash the rice, Anna says, don’t wash the rice! If you do, it results in the early release of starch, resulting in a congee-like texture, and that’s not what we’re looking for in a risotto. Also, when boiling the risotto, make sure that it’s a gentle bubble, and avoid adding salt and pepper during the reduction. To check if the risotto is done cooking, the risotto will be soft but firm in the middle.
Also, make sure to add the stock, bit by bit, to avoid making the risotto too watery. For the end product, you want the risotto to have some sauce left – so don’t cook it till it’s dry.
- 30ml vegetable oil
- 80g cooking onionyellow or white onion, diced
- 225g Arborio ricecan be replaced with Carnaroli rice
- 1clove garlicminced
- 6g fresh gingerfinely grated
- 625ml premade shrimp or chicken stock
- 250ml fresh coconut milk
- 180g red bell pepperabout 1 medium pepper, diced
- 400g fully peeled shrimp
- 2 green onionschopped
- 45ml fresh corianderchopped
- salt and pepper
- 100g fresh spinach leaves
- roasted peanutschopped, for garnish
- pickled jalapeno peppersfor garnish