Prawn Quinoa Risotto or Quinotto – Cooking Peruvian with Encona Sauces
Peruvian food has been one of the new favourite cuisines in London in the last 2 years. I have had a several Peruvian meals but still don’t really have a good grasp of the identity of the cuisine. Quite a few of their more popular dishes like Lomo Saltado is a fusion Peruvian Chinese dish, a result of the mass immigration from the Far East in the last 2 centuries. Of course, there is the ever popular Nikkei cuisine too, which is a Peruvian Japanese fusion, made famous by Nobu. The most distinctive ingredients used are of course the ubiquitous quinoa and Aji Amarillo, a fruity yellow chilli.
Cooking Peruvian Prawn Quinotto with Encona Sauces
We learnt to cook this Quinotto, a quinoa rissotto, dish at a cooking lesson with Julio of Panka Foods. He runs a Peruvian street food stall in London and created these Peruvian recipes using Encona’s new Peruvian Aji Amarillo chilli sauce. This chilli sauce has quite a unique and fruity flavour and a little bit of a kick.
This recipe is great for those people who are off the plain white carbs. A lot of people advise substituting quinoa for rice which you can do easily but beware that quinoa has 3 times the calories as rice. If you are on a diet to lose weight, this will not work.
This is a really fresh and flavourful recipe with fresh prawns, vegetables and a dash of chilli and not too difficult to cook. It doesn’t require any advanced cooking skill and can be attempted by even the most amateur of cooks.
Using this Aji Amarillo chilli sauce, it gives the dish an extra dimension of flavour and a little hint of spice. The sauce can be used for cooking and as dipping sauce too.
Prawn Quinoa Risotto or Quinotto
Ingredients
- 10 raw king prawns
- ½ chopped onion
- 1 chopped garlic clove
- 2 tbsp Encona Peruvian Amarillo Chilli sauce
- ½ diced red pepper
- ½ diced courgette
- 1 diced tomato
- ½ cup cooked quinoa
- 1/3 cup vegetable stock
- Cold Pressed Rape Seed Oil
- Chopped Parsley
- Salt
- Pepper
Instructions
- Fry the onion in olive oil, after a couple of minutes add the garlic, then the red pepper and courgette.
- Add the Encona Peruvian Amarillo Chilli sauce, the tomatoes and then the quinoa. Stir and add the vegetable stock.
- Simmer for a minute, then add the prawns and cook until ready.
- Add salt and pepper to taste and some of the chopped parsley, serve. Add a splash of olive oil and parsley to garnish.
EatCookExplore was a guest of Encona Sauces at this cooking lesson.
