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Arthur Potts Dawson rustles up a prawn and squid risotto with our Premium Oyster Sauce to make this traditional dish with a difference.

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Happy Wok-ing!

Ingredients:

1.2 ltr vegetable stock
600g whole tiger prawns
300 trimmed squid
300 new potatoes
60ml light olive oil
60g butter
1 large white onion
6 celery sticks
3 tbsp flat leaf parsley
600g risotto rice
300mo white wine
5 tbsp Lee Kum Kee Premium Oyster Sauce
Salt & Pepper

Serves 6


Here is a transcript of the video.

I want to use rice as the building blocks for not only fish but vegetables and the herbs, I want to bring the flavours alive with some of this oyster sauce.

I’m going to be cooking potatoes into the rice. Some kind of some mad little ideas, but I’m going with some new potatoes which I’ve peeled and diced. And they are going to go in while I’m just putting the rice in.

So the rice and the potatoes are going to take about 25 minutes to cook. Adding the white wine, and I’ve got some vegetable stock, and what I wanted to do is keep the prawns with the head on, these are fresh tiger prawns.

Pull the head off and their going to drop into the stock as well. So we’ve got a vegetable stock which becomes a fish stock. We’re going to start cooking this risotto base. And I’ve cutting the onions and the celery more or less the same size as the rice. And you need them more or less the same size, because you want the vegetables actually disappear.

It’s a medium process, you can see I’m not frying it heavily, it’s not too quick. And you know the butter and oil is just softening these vegetables. When making a seafood risotto, you need to keep it quite wet, you’re not looking for something to that’s going to stand up on the plate. You want it almost sitting flat on the plate.

Look at the rice pieces already, can you see their beginning to go translucent they are, can you see that piece there, the white is slowly starting to go opaque. You do not add any liquid, until all of the rice in here is practically opaque, which means that it’s absorbed all of the heat, and therefore when you add your liquid, the temperature is not going to die. If you don’t put the liquid in at the right
temperature, you’re going to be boiling it, that’s not what we are looking to do.

You’re trying to stir and tease out the gluten that’s in the rice, it’s now frying quite vigorously. So I’m going to add the liquid now, and its going to be white wine. The white wine goes in, and wait for this, it’s going to be really dramatic. I’m going to add my new potatoes now, drop them in. Again, I gave the wine a chance to warm up before I put the cold potatoes in.

Now at this stage I’m going to add some of this oysters sauce, I’m going to add about three tablespoons. And this is the first time I’ve taken the colour away from white.

The way to stop all this stuff, the vegetables going in to your risotto, is by cutting it out all together with the colander. Now I lift that out, straight across, in. now I don’t want to add too much liquid at once, this is a process of evaporation.

Early stages, we were evaporating the water out of the vegetables to get that condensed flavour. We were evaporating the wine out of the pan and now we’re going to be evaporating the stock. Bit more. This is about a ladle and a half at a time. Stir it. See the bubble have come back immediately. Inside there you’re left with, a thicker and thicker and thicker until the point where you can hardly stir it because it sticks to the bottom.

Kept the heat up, kept adding the heat. And now were about 4 or 5 minutes away, I’m going to get the these prawns, and the squid, the prawns I’ve just peeled, chopped into 4 or 5 pieces each. The squid too, straight in. and that’s going to add, that’s going to cool this risotto down, so I want to keep the heat high. So all of a sudden you’ve got these big chunks, of juicy loveliness, fish, potatoes, and prawn. With the oyster sauce that’s gone there easily, I’ve already seasoned it, it’s salty enough as it is. And it’s got this sort of almost seaside flavour from the oyster sauce. All I need to do now is test the rice. What we’re looking for is for the middle to still be slightly cooked. That’s still what they call el dente, el dente means to the bite or too the tooth.

Last bit of stock. One, two. Turn off the heat now, let’s give it about a minute to slow down. In goes the parsley, without any cheese and without any cream, you’re looking for these silky notes to come out of this. So what that ouster sauce does is actually just adds extra dimension of silkiness. The final piece there just a little bit of chopped parsley and some olive oil.

And that is just how they serve it.

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