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I created this with some of my Vietnamese students in mind. Upon critiquing it for me they were very adamant in stating that since it has shrimp, it is disqualified as authentic pho, but they had only accolades for the design. I've made this recipe for my partner and myself several times now, and we both absolutely love it.
To prepare the lemon and rosemary risotto with the prawns, start frying the garlic in a pan with a drizzle of oil. Let it brown and immediately add the shrimp, let it flavor for a few minutes and season with salt. When cooked, remove the shrimps and keep them aside, remove the garlic and add the rice. Toast for two minutes then blend with the white wine. Let the alcohol evaporate then add the boiling broth a little at a time. Chop half the lemon zest with the rosemary and squeeze the lemon juice. When almost cooked, add the lemon juice and the shrimp to the risotto. Serve by decorating with the mince of zest and rosemary. Enjoy your meal!
Lahpet or pickled tea is the most iconic of Burmese foods and unique to the country. It’s eaten in two main ways – as a-hlu lahpet, where the ingredients are served in a beautiful, divided lacquerware dish (aka Mandalay lahpet), and as a salad known as lahpet thoke (aka as Yangon lahpet).Eat as a snack, as a palate-cleanser at the end of a meal or with rice.
Recipe kindly supplied by MiMi Aye, author of Mandalay: Recipes and Tales from a Burmese Kitchen.
Global Cuisine Design Challenge (although I've had this idea since the food memories challenge - of preparing food with my mum and auntie in a loving but organised chaos kitchen)