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King Prawn on a Risoni Bed with Creamy Brandy Jus
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The sweet, delicate flavour of the prawn pairs harmoniously with the nutty, tender risoni, while the brandy-infused jus adds depth and a luxurious, velvety finish. The combination delivers a refined balance of seafood freshness and rich, aromatic sauce.

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Ingredients per serve

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What you need

The sweet, delicate flavour of the prawn pairs harmoniously with the nutty, tender risoni, while the brandy-infused jus adds depth and a luxurious, velvety finish. The combination delivers a refined balance of seafood freshness and rich, aromatic sauce.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Tiger Prawns

    • Preheat the BBQ to medium–high heat, place whole prawns directly on the grill.
    • Cook until the shells turn pink and the flesh is opaque, turning occasionally (about 2–3 minutes per side), remove from the grill and let rest for 10 minutes.
    • Season to taste with salt and freshly ground black pepper.

  3. Risoni Pasta

    • In a large pot, heat olive oil over medium heat for 2–3 minutes. Add brown onion and garlic.
    • Cook until softened and fragrant, about 3–4 minutes, add the risoni pasta and stir continuously for 2–3 minutes to lightly toast and coat in oil.
    • Pour in water slowly (1.5L for 10 servings), stirring to prevent sticking.
    • Once all water is added, incorporate the KNORR Concentrated Liquid Stock. Cook uncovered for 10–15 minutes, stirring occasionally, until the risoni reaches your desired tenderness and most liquid is absorbed.
    • Add peas and turn off the heat. Stir in butter and grated parmesan until creamy. Adjust seasoning with salt and pepper to taste.

  4. Creamy Brandy Jus

    • Pour the shellfish stock into a saucepan and bring to a gentle simmer over medium heat, add the brandy and cook for 2–3 minutes, allowing the alcohol to evaporate and the flavours to combine.
    • Stir in the cream and KNORR Jus, mixing well to create a smooth, velvety base. Continue cooking for another 2–3 minutes until the sauce thickens slightly and develops a glossy finish. Taste and adjust with salt and freshly ground black pepper.

  5. To Serve

    • Arrange a generous bed of creamy risoni pasta in the centre of a warm plate. Place the grilled whole prawns neatly on top, ensuring the shells and tails create height and visual appeal.
    • Drizzle the creamy brandy jus over the prawns and around the risoni for a glossy, luxurious finish.
    • Garnish with a sprinkle of fresh herbs (such as chives or parsley) and a wedge of lemon for brightness.

  6. Chef Tip

    • Add a few microgreens for a fresh, vibrant touch, and sprinkle a light dusting of smoked paprika for colour contrast and subtle smokiness.
    • Finish with shaved parmesan on top for a rich, savoury note.
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