Countess Morphy

Prawn Pulao

Preparation info
    • Difficulty

      Easy

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By Countess Morphy

Published 1935

  • About

This dish is usually made with the large Dublin prawns, but it can also be made with the smaller variety more common in England.

Ingredients

  • 10 or 12 Dublin prawns or 1 pint of small prawns
  • 1 large coconut and the

Method

Proceed as in the recipe for Chicken Pulao, but instead of using stock to cook the rice, use coconut water. This is made as follows: Break the coconut and scrape out all the interior—in India a special kind of scraper is used for this. The nut should be in fine particles. Place these in a deep vessel, cover with boiling water and stand for about 15 minutes. Strain into a basin