| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; finely sliced |
| 1 |
|
Stick lemon grass |
| 2 |
|
Cloves garlic; finely chopped |
| 6 |
|
Lime leaves |
| 1 |
ts |
Salt |
| 2 1/2 |
c |
Water or chicken stock |
|
|
Turmeric |
| 6 |
|
King prawn tails |
|
|
Coriander to garnish |
INSTRUCTIONS
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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