A risotto prepared in Asian style with prawns and coconut milk.
1 First, heat the coconut milk with the water.
2 In the hot oil, sauté the onion until it softens.
3 Add the rice and stir for about 2 minutes.
4 Start adding one ladle of the coconut milk and water mixture, and let it cook until the rice absorbs the liquid. Repeat this operation 2 more times, then add the fish sauce, the lime zest and juice, salt, and red chili powder. Continue adding the liquid little by little while stirring often, until it is absorbed.
5 As soon as the rice is al dente, add the peas and prawns. Stir until everything is hot and the prawns turn pink, cooking for about 4 minutes.
6 Stir in the chopped coriander. Taste and adjust the seasoning if needed: salt, lime juice, or fish sauce as required. Test and let your family approve tonight, simply excellent!
A somewhat "exotic" recipe. Rapeseed oil loses its properties above 38 °C, so prefer grapeseed oil mixed with olive oil instead. As for the onion, do not brown it, but sweat it gently.
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