|2 tablespoons||Vegetable oil|
|1 large||Onion; finely sliced|
|1||Stick lemon grass|
|2||Cloves garlic; finely chopped|
|2½ cup||Water or chicken stock|
|6||King prawn tails|
|Coriander to garnish|
Gently fry the onion in the oil until caramel brown and almost melting.
Meanwhile, wash the rice until the water goes clear. When the onions are well coloured but not burnt, add the garlic and ginger and cook for a further 1 minute.
Add the turmeric and toast and then add the rice. Turn over so all the grains are coated and then add the rice. Add the water and lime leaves and bring to the boil. Cover with a tight fitting lid and turn to the lowest possible heat.
After ten minutes, grill the prawns and reserve. After 20 minutes the rice will be perfect and only needs to be fluffed up and the prawns neatly placed to garnish. Serve immediately.
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Carlton Food Network
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