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Prawn Pilaf

Shakun's picture
Ingredients
  Shell-on prawns 1 Kilogram, shelled (keep shells for stock)
  Shellfish stock 1 Pint
  Dry white wine 5 Ounce
  Salt 1 Tablespoon (or to taste)
  Freshly ground black pepper 1 Teaspoon (or to taste)
  Butter 50 Gram
  Onion 1 Medium, finely chopped
  Long grain rice 225 Gram
  Parsley 1 Tablespoon, chopped (to decorate)
Directions

MAKING
1) In a saucepan, melt the butter and cook the onions gently till tender.
2) Add the stock and bring to a boil, stirring with a fork.
3) Add the rice, cover and simmer gently for about 25 minutes, till the rice is soft and the water has been absorbed.
4) Season the prawns with salt and pepper and sprinkle with the lemon juice.
5) Add the prawns to the rice and heat for 2-3 minutes, till the prawns are piping hot.

SERVING
6) Pile the prawn pilaf into a warmed serving dish and sprinkle the chopped prasley all over. Serve right away.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Pickling
Ingredient: 
Prawn
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
4

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