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Prawn pilaf with lemon & herb bread Recipes
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Recipe Name : Prawn pilaf with lemon & herb bread
Country : United States
Rating :
Category : Home > Seafood > Shrimp Food
Chef : Valli Little
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2 tbs sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbs korma curry paste
1 tsp ground turmeric
1 1/4 cups (250g) basmati rice
2 cups (500ml) fish or chicken stock
Grated zest of 1 lemon, plus 2 tbs juice
500g cooked prawns, peeled (tails intact)
2 tbs chopped coriander
Lemon & herb bread
80g unsalted butter, softened
Finely grated zest of 1 lemon
2 tbs chopped coriander
1/2 baguette

Preheat the oven to 180C.

Heat the sunflower oil in a large, deep frypan over medium heat. Add the onion and cook, stirring, for 1-2 minutes until softened but not browned. Add the garlic, curry paste and turmeric and cook, stirring, for 1 minute until fragrant. Add the rice and stir well to coat. Add the stock and lemon zest, then bring to the boil. Reduce heat to low, cover and simmer for 8-10 minutes until the liquid is absorbed and the rice is tender.

Meanwhile, for the herb bread, combine the butter, lemon zest and coriander in a bowl, then season with sea salt and freshly ground black pepper. Carefully, without cutting all the way through, slice baguette at 5cm intervals. Spread slices with butter mixture and wrap in foil. Bake in the oven for 5 minutes, then open foil and bake for a further 5 minutes until the bread is golden.

Stir the lemon juice, prawns and coriander through the pilaf. Remove from the heat, and set aside, covered, for 2-3 minutes. Serve with the herb bread.