For the king prawns on saffron risotto with beet, carrots and pak choi, sauté the onion and garlic in olive oil until translucent. Add the risotto rice and sauté for one minute. Season with salt and pepper. Deglaze with fish stock and add the saffron threads. Bring to the boil briefly. Place the saucepan with the lid on the stove at 150 °C for 25 minutes. Before serving, add the butter.
In the meantime, peel the carrots and beet and cut them into fine long strips. Sauté in olive oil for 2 minutes. Season with salt, pepper, a pinch of sugar and balsamic vinegar. Cut the pak choi in half lengthwise, sauté in a second frying pan on both sides, season with salt and pepper.
Cut the king prawns in half lengthwise and remove the intestines, season with salt and pepper. Then put them in the stove for 5 minutes.
For the sauce, sweat the lemongrass, diced onion, garlic and lime leaf in 3 tablespoons of olive oil for 2 minutes. Deglaze with the fish stock and reduce to half the amount of liquid. Remove from heat and stir in the butter.
Arrange the king prawns on saffron risotto with beet, carrots and pak choi, drape some sauce over and serve.