Sunday, April 03, 2011
Weekly Recipes: April 3
Garlic Prawns with Lemon Pilaf
This recipe came from an Armenian cooking group. I ended up changing it a little bit, as I thought I would, and everyone enjoyed it.
6 tablespoons olive oil
1 large onion, halved and finely sliced
3 cups long-grain rice
6 cups water
2 teaspoons salt
2 teaspoons turmeric
2 tablespoons lemon zest
6 cloves of garlic, finely sliced
2 pounds prawns, peeled, deveined with tails left
2 teaspoons ground coriander
2 teaspoons sumac and extra for serving
1/2 teaspoon cayenne pepper
1/4 cup chopped parsley
1/4 cup chopped mint
1 lemon, cut into wedges
Heat three tablespoons of oil in a large sauce pan and cook onion for about five minutes. Add rice to the onions, tossing well. Add water, salt, turmeric, lemon juice and zest and bring to a boil. Cover tightly, reduce the heat to low and simmer for 15 minutes. Remove from heat and leave to rest, covered, while cooking the prawns.
Heat remaining oil in frying pan and cook garlic over medium heat for just a minute or two. Add prawns, cayenne, coriander and sumac, tossing well until the prawns are cooked and the garlic is golden and nutty.
Toss parsley and mint with the rice, top with prawns, garlic, a final dusting of sumac and lemon wedges for squeezing.