Prawn Pilaf

Western.Chefs's picture

Sep. 12, 2011


Fresh prawns 1 1/2 Pint (Scant 1 Liter)
Lemon slice 1
Parsley stalks 2 (Few Stalks)
Butter 3 Ounce (75 Gram)
Onion 1 Small , finely chopped
Long grain rice 1/2 Pound , washed and drained. (225 Gram)
Black pepper To Taste , freshly milled
Lemon 1/2 , freshly squeezed
Hard boiled eggs



1. Wash the prawns then shell them, reserving the shells.

2. De-vein the prawns.

3. In a large saucepan, add the prawn shells lemon slice and parsley stalks.

4. Cover with 1 1/2 pints (scant 1 litre) water.

5. Simmer on low heat for 15 minutes.

6. Strain the stock, measure and reserve 1 pint of it for cooking the rice.

7. Wash and drain the rice.


8. In a large saucepan, melt 2/3 of the butter.

9. Add the chopped onion and sauté until limp.

10. Tip in the rice and sauté until coated with butter.

11. Stir in the reserved stock and bring to a boil, stirring to prevent the grains from sticking to the pan.

12. Cover the pan with a tight fitting lid and cook the rice on a low flame for 20-30 minutes or until the rice tender and puffed and liquid has been absorbed.

13. Check for doneness by pressing a grain of rice between your thumb and forefinger. It should be cooked to the core.

14. In the meantime, melt the remaining butter in a sauté pan.

15. Add the prawns to it when the butter starts to froth.

16. Sprinkle with seasoning and sauté for a few minutes until cooked.

17. When the rice is cooked, add the cooked prawns, chopped hard boiled eggs and sprinkle lemon juice.

18. Use two large forks to puff the rice and mix the ingredients well without stirring.


19. Pile the pilaf in a hot dish and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 531Calories from Fat 189

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 587 mg24.46%

Total Carbohydrates 49 g16.3%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet