This seafood pilaf dish can be served up in half an hour – just have your ingredients and kitchen tools ready!
Ingredients
- 500g medium green prawns
- 2 red onions
- 60g butter
- 300g (1 1/2 cups) Basmati rice
- 3cm piece ginger
- 1 long red chilli
- 6 cardamom pods
- 1 teaspoon cumin seeds
- 1 cinnamon quill
- 2 cloves garlic
- 400g can Italian chopped tomatoes
- 2 spring onions
- 1 lemon
- 1/4 bunch coriander
Method
- Step 1Twist heads from 12 prawns and reserve. Place all prawns in a bowl and set aside in the fridge. Peel, then finely chop red onions. Heat butter in a 26cm frying pan over medium heat. Add red onions and reserved prawn heads, and cook, stirring occasionally, for 5 minutes or until onions are softened.
- Step 2Meanwhile, place rice in a sieve. Rinse under running water until water runs clear. Set aside. Peel, then finely grate ginger. Halve chilli lengthwise, discard seeds, then finely chop.
- Step 3Remove prawn heads from pan and discard. Add ginger, chilli and spices to pan, then peel and crush garlic over. Increase heat to high and stir for 3 minutes or until mixture starts to caramelise and stick to base of pan. Stir in rice until well coated, then add tomatoes and 375ml (1 1/2 cups) boiling water. Season generously with salt.
- Step 4Bring rice mixture to the boil. Cover with a lid, reduce heat to low–medium, then cook for 15 minutes or until liquid is absorbed. Meanwhile, peel prawns, leaving tails intact, then clean. Finely chop spring onions, cut lemon into wedges, then set aside.
- Step 5Remove pan from heat. Stir in prawns. Cover. Stand for 5 minutes (residual heat will finish cooking prawns and rice).
- Step 6Divide pilaf among bowls, tear leaves from coriander, then scatter over with the spring onions. Serve with lemon wedges.
Nutrition
1403 kj
Energy
9g
Fat Total
5g
Saturated Fat
17g
Protein
273.9mg
Sodium
4g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef
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