INGREDIENTS
- 500ml vegetable stock
- 2 tablespoons mirin*
- 1 tablespoon lemon grass
- 2 kaffir lime leaves
- 3 rounded teaspoons ground coriander
- 1 tablespoon fish sauce (check thickeners to ensure gluten / wheat free)
- 2 tablespoons olive oil
- 3 shallots, chopped finely
- 4 red onions, chopped finely
- 3 garlic cloves, chopped finely
- 2 tablespoons ginger, chopped finely
- 1 teaspoon ground white pepper
- 140g risotto rice
- 1 tablespoon vegetable oil
- 1 teaspoon gluten and wheat free flour
- 16 large scallops
- 1 lime, sliced
For the pesto
- 2 tablespoons, dry roasted and unsalted peanuts
- 50g coriander leaves, chopped using scissors
- 2 cloves garlic, minced
- 1 tablespoon ginger
- Pinch of white pepper
- Juice of 2 limes
- 1 teaspoon soft brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- Purple Tip - The rice requires 3 hours of cool time in the fridge. If you are expecting guests in the evening, I would prepare the rice earlier in the day.
DIRECTIONS
- In a saucepan, add the vegetable stock, *mirin (this is a type of Japanese rice wine which I did not have, so I used wine and added a little sugar), lemon grass, kiffir leaves, ground coriander, fish sauce and allow to boil for a few minutes, then simmer.
- In a casserole dish, add olive oil, shallot, onions, garlic, ginger and white pepper. Temper for a few minutes and enjoy the aromas released.
- Add the rice and coat each grain in the oil.
- Remove lemon grass from the stock then pour this into the rice in 100ml aliquots and only when the rice has absorbed the liquid. Add up to an extra 200ml of water if necessary.
- The rice is done when all of the liquid has been absorbed. Now allow to cool then keep in the refrigerator for 3 hours.
- To prepare the pesto, first add the peanuts into a grinder. Grind till you have a paste but with 'bits' in it.
- In a blender, add the peanuts, coriander leaves, garlic, ginger and white pepper. Blend for a couple of minutes or until you have a green paste. Now add the freshly squeezed lime juice, brown sugar, fish sauce and vegetable oil. Mix well then set aside.
- To make the risotto galettes, shape into 4 balls then press gentle with your hands to flatten. Cover with cling film and return them to cool in the fridge for 10 minutes.
- Meanwhile, heat a little olive oil in a saucepan. When the galettes are ready, dust with a little bit of flour then fry evenly on both sides for 2 minutes each side. Repeat this step a few times so that the galettes are crispy on the outside.
- Place the galettes on paper towel to remove excess oil.
- Now temper the scallops or tofu in a saucepan with salt and freshly cracked black pepper. You will need to cook evenly on both sides.
- Serve immediately with the galette, scallops, a generous serve of the pesto and lime slices on the side.
