Fisherman's rice with prawns and a seafood stock
Middle Eats · ♥ 2.3K likes · 50.7K views · 9 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g whole prawns
Twist or cut the heads off the prawns and keep them; slide a knife between the shell sections and peel the shells off, keeping those too.
Slice a few millimetres into the back of each prawn from top to tail, pull the vein out with a knife, and wash the prawns, shells and heads.
- 1 tbsp vegetable oil
Heat a tablespoon of vegetable oil in a large pot over high heat and stir fry the shells and heads about two minutes until bright orange.
- 1 whole onion
- 1 whole tomato
- 1 stick celery
- 4 cloves garlic
Add the chopped onion, the scored tomato, the celery and four small cloves of garlic and stir.
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- celery salt
- black pepper
- 1 tsp salt
- fresh coriander
- 2 l water
Add the coriander and cumin seeds, celery salt, black pepper, a teaspoon of salt and a small bunch of fresh coriander, then two litres of water.
- 1 whole hot green chilli
Dice the four onions medium and slice the green chilli into circles.
- 2 cup rice
Wash the rice three times until the water runs clear, then drain in a strainer and let it dry.
- 6 tbsp vegetable oil
Heat six tablespoons of vegetable oil in a pot over medium high heat, toss the diced onions well in it, and cook about 30 minutes, stirring every minute or two and constantly near the end, until they reach a dark coffee colour.
- 2 cup stock
Add about two cups of stock and mix well, deglazing the bottom of the pot.
- ½ tsp black pepper
- ¼ tsp cumin
- 2 tsp salt
Add the sliced green chilli, half a teaspoon of black pepper, a quarter teaspoon of cumin and two teaspoons of salt, then boil five to ten minutes so the liquid takes the colour and flavour of the onions.
Add the washed rice, mix, spread it level and top up with more liquid until the grains are fully submerged.
Bring to a boil, drop to medium to stop the base burning, cover with a tight fitting lid and stir every couple of minutes for about 5 to 10 minutes until the liquid falls below the rice.
- ¼ tsp cumin
- 0.125 tsp black pepper
- ¼ tsp salt
- 1 cloves garlic
- 1 tbsp vegetable oil
Meanwhile combine the prawns with a quarter teaspoon of cumin, an eighth of a teaspoon of black pepper, a quarter teaspoon of salt, one minced clove of garlic and a tablespoon of vegetable oil.
Halfway through the steaming, space the prawns evenly on top of the rice, cover and cook the remaining 10 minutes.
Mix the prawns through the rice or serve them separately; steam uncovered a few minutes more if the rice is wet, removing the prawns first so they do not overcook.