Shrimp and Melon Stir Fry
Ingredients
- Ingredients
- 350 grams Long grain rice
- 1 organic lemon (zest and juice)
- 1 Tbsp butter
- ½ small honeydew melon
- 70 grams Pine nuts
- 8 King prawn (ready to cook, deveined)
- 1 Tbsp clarified butter
- 150 milliliters white wine
- 1 pinch Saffron
- 50 grams butter
- salt
- white peppers
- Daisy (for garnish)
- Lemon peel (for garnish)
Preparation steps
Rinse the rice, sauté in butter and add the lemon zest. Add water (twice as much as the volume of rice) bring to a boil, then cover and simmer for about 20 minutes.
Peel the honeydew, remove seeds and cut into small cubes. Heat 1 tsp of butter in a small saucepan, add the saffron and wine, and let simmer briefly. Heat the clarified butter in a seprate pan and saute the shrimp over low heat on both sides. Cut lengthwise to butterfly the shrimp, then saute again briefly with the cut side down. Add the pine nuts and melon pieces to the shrimp, then add the wine sauce and remaining butter. Season with salt, pepper and a little lemon juice.
Press the finished rice into 4 cups or molds and carefully turn upside down onto warmed plates. Remove the cups. Serve the shrimp over the rice and drizzle the sauce over them. Garnish with a little lemon juice, zest and a daisy garnish.
