Flamed Prawns with Chamomile Beurre Blanc & Lemon Risotto
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- Sub Category Name
Food
Main Courses
- Recipe Source Name
The Dilmah Book of Tea inspired Cuisine & Beverage
Teas Used
Ingredients
Ingredients for Flamed Prawns- 2 bags Dilmah Pure Chamomile Flowers
- 12 Large prawns
- 200ml White wine
- 75g soft butter
- Fish stock
- 50ml Fresh Cream
- ½ cup chopped Parsley
- Salt and ground pepper to taste
- Onion
- Garlic
- Thyme
- Butter
- Risotto Rice
- White wine
- Lemon juice
- Parmesan cheese
- Chicken stock
- Fresh Cream
Methods and Directions
Method for Preparation of Flamed Prawns- Shell and de-vein the prawns and season with salt and pepper.
- Heat half the butter in a pan and sauté the prawns till tender.
- Remove the prawns from the pan and pour in the white wine and reduce the heat.
- Add the Chamomile bags and fish stock and infuse for 4 minutes. Discard the bags and whisk-in the fresh cream and the remaining butter.
- Keep whisking till it forms a fine thick sauce. Strain and add the chopped parsley before serving.
- Sauté the onion and garlic in butter.
- Add the rice, white wine and stock and leave
- Add the cheese, cream and lemon juice
- Season with salt and pepper.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 28/11/2024
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