For when you're feeling fancy at home, it's as if you're having soft clouds on top of this warm rice dish with intense flavours. This is sort of a mix of French and Italian cuisine you think?
Arborio rice
For a substitute, use risotto rice or sushi rice. It's better to have short and puffy grained rice for this recipe so that the rice does not become lumpy.
Feteasca Regala
Any white wine will do for this recipe. It is ok to skip this ingredient but it's best to have this around as it keeps the dish fancy!
Seafood
No King prawns? Dice up some squid.
Baking dish
I used 10cm x 6cm ramekin dishes from 'The Bakehouse' for this recipe. No worries if you don't have these ramekins, just use any baking dish you have.
Similar to my past recipe on 'Soufflé rice', but even better! This one involves king prawns and almost has a 'seafood paella' taste. Link below for the past recipe:
Click the picture below to watch a video version of this seafood soufflé rice dish!
https://youtu.be/Zs0HVMawO4k
This makes 3 servings
Total time: 45 minutes
Ingredients:
3 garlic cloves
1 small red onion
192g baby plum tomatoes
150g king prawns
1/4 tsp salt and pepper
5g veg stock cube
2 dried shiitake mushrooms
150g arborio rice
1/2 cup Feteasca Regala
2 cups water
2 egg whites
pinch of chilli powder (optional)
pinch of parsley
pinch of pepper
Method:
Soak shiitake mushrooms in hot water for 20-30 minutes. Once soaked, chop up the shiitake mushrooms into small pieces and save 1/2 cup of the mushroom liquid.
Mince garlic and dice red onion. Half each baby plum tomato.
Devein the king prawns then dice. Combine the 1/4 tsp of salt and pepper into the king prawns.
In a pot under medium heat, heat 2 tbsp of olive oil then sauté garlic and red onions for 5 minutes. Pour in rice and mix for a minute to flavour the rice. Pour in the Feteasca Regala and continue to mix for a minute.
Mix in the baby plum tomatoes and chopped shiitake mushrooms. Pour in 1 cup of water. Once the water starts to boil, add in the vegetable stock cube with a bay leaf and cover the pot with a lid. Simmer on medium heat for 10 minutes.
Uncover the pot and continue to mix the ingredients so that the rice is not stuck to the bottom. Add in 1 cup of water and once the water starts to boil, mix in the king prawns. Cover with a lid and let it simmer on medium heat for 10-12 minutes.
Preheat the oven at 180C.
Whip 2 egg whites for 45 seconds to a minute until it becomes fluffy. Divide the egg whites into 3 sections and spoon each section on to each rice dish evenly. Bake in the oven for 9 minutes.
Sprinkle a pinch of chilli powder, pepper and parsley on top of each rice dish.
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