Pad Thai Risotto

Steps

• 1

  Make tamarind paste. Peel the hard shell off the tamarind pods and place them in a pan with enough water to come about 3/4 of the way up the pods. Simmer this for about 15 minutes until the pods are very soft and the water is brown.
• 2

  Mix this paste with the sriracha, fish or soy sauce, brown sugar, and chicken stock to form the stock base for this risotto. Add a cup of water to this mixture and place it on the stove on low heat.
• 3

  Chop and prep all of your ingredients. Get the shrimp ready, crack and whisk the eggs, cut the tofu into 1 inch squares, make 1/2 inch matchsticks out of the carrots, dice the onion, roughly chop the bean sprouts, and slice up the green onions. and in the food processor, make a paste from the chiles, garlic, and ginger. If you want it mild, take the seeds out of the chiles, if you like it hot, leave them all in!
• 4

  Take about half of the chile, ginger, garlic paste and toss the shrimp in it.
• 5

  Now we are ready to start cooking! Saute the carrots and onions in a small amount. After about 5 minutes, add the chile, ginger, and garlic paste to the pot. Next add the rice and stir to coat.
• 6

  Slowly ladle in the pad thai chicken stock little by little as the rice cooks, stirring often. This process should take about 30 minutes.
• 7

  While the risotto cooks, in a frying pan with oil over very high heat, fry the tofu. When it is browned on all sides, remove from pan. Fry the shrimp in that pan for about 2 minutes only and remove. Lastly, cook the egg until scrambled and remove from the pan.
• 8

  When the risotto tastes tender and fully cooked, remove from heat. Stir in the shrimp, egg, bean sprouts, and scallions. Garnish with the peanuts (chopped), lime, and the fried tofu!