One Pan Prawn Pilau Food

SPICY PRAWN CURRY WITH QUICK PILAU RICE

Steps:

• Peel and finely slice the red onion, pick the coriander leaves and set aside, then finely slice the stalks. Peel and finely chop the ginger, then finely chop the chilli.
• Heat 1 tablespoon of olive oil in a large saucepan over a medium heat. Add the red onion, coriander stalks (not leaves) and dried spices, then fry for about 1 minute, until the mustard seeds start to pop.
• Add the chopped ginger and green chilli, then cook for a further 5 minutes, or until the onions have softened, stirring occasionally.
• To prepare the rice, peel and finely chop the onion, then add to a pan over a medium heat with 1 teaspoon of vegetable oil and the butter. Cook for 5 minutes, or until just colouring. Put a kettle of water on to boil.
• Sprinkle in the spices, keeping the dried chilli whole (if using), and cook for 1 minute. Turn up the heat, add the rice and stir well.
• Fill the mug you used for the rice with boiling water (about 350ml, or twice the volume of the rice) and add to the pan, with a good pinch of sea salt. Bring to the boil, cover and reduce the heat.
• Simmer for 12 to 15 minutes over a low heat, or until the water has been absorbed and the rice is cooked.
• Roughly chop the fresh tomatoes and add to the spiced onions with a splash of boiling water. Bring to the boil, season, then simmer for 5 minutes, or until thickened and darkened slightly.
• Stir in the prawns and coconut milk and cook for 3 to 5 minutes, or until the prawns are pink and cooked through.
• Fluff up the rice with a fork, then serve with the curry, removing the chilli (if using), and a scattering of the coriander leaves on top.

ONE-PAN PRAWN PILAU

Steps:

• Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
• Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
• Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

CHARLESTON SHRIMP PILAU

Steps:

• Fry bacon until crisp; remove and cook onion in bacon fat until translucent.
• Add tomatoes and rice; mix well, cover and heat to boiling point.
• Lower heat and simmer 20 minutes, stirring occasionally with a fork to prevent sticking.
• Set in a warm place where there is no danger of scorching for another 20 minutes to allow the rice to become fluffy.
• Add shrimp and bacon; place in a casserole dish and bake at 350F for 15 minutes.

SHRIMP PILAF

Steps:

• Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
• Lift out and set aside (shrimp will get more cooking time later).
• Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
• Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
• Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
• Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
• With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
• Sprinkle with parsley.