<-- Watch the Video

 

Risotto Cake
400 ml chicken stock
¼ tsp saffron
Saffron threads
½ onion, chopped
2 fresh bay leaves
¼ cup arborio rice
2 tbsp oil
Salt to taste
1 kaffir lime leaf, finely chopped.

Laksa Sauce
1 tbsp oil.
2 tbsp Waji's Laksa Paste
¼ litre water
¼ litre chicken stock
1 kaffir lime leaf
100gm fresh peas
1 tsp fish sauce

Scallops
4 doughboy scallops
Roe from 8 scallops
4 wombok (Chinese cabbage) leaves - blanched
Seasoning

 

Risotto Cake
Heat chicken stock with saffron for about 15 mins.
Fry onion & bay leaves in oil till onion becomes translucent. Add rice and coat with oil. Gradually add hot stock one ladle at a time, constantly stirring, waiting till stock is absorbed before adding next ladle. Add kaffir lime leaf when rice is al dente.
Remove bay leaf and allow rice to cool in a tray.
Press risotto in mould and pan fry risotto cake until golden.

Laksa Sauce
Heat oil in pan. Fry laksa paste for about 1 minute. Add water, chicken stock and kaffir lime and bring to boil. Allow to simmer for about 10 mins. Turn off heat. Add peas and fish sauce. Blend and pass through sieve.

Scallops
Finely chop roe, season with salt and pepper and spoon over scallops. Wrap in wombok leaf and steam for 5 mins.

Presentation
Place risotto cake on plate. Top with steamed scallops. Pour sauce around risotto cake. Drizzle a few drops of chilli oil on sauce.