Prawn Pilaff

Name: Prawn Pilaff
Yield: Serves 4
Ingredients: 3 oz (75 g) butter; ½ lb (225 g) long grain rice; juice of ½ lemon; 1 slice of lemon; 1½ pints (scant 1 litre) fresh prawns; 2 hard-boiled eggs; few parsley stalks; freshly milled black pepper; 1 small onion

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

1½ pints (scant 1 litre) fresh prawns
1 slice of lemon

Fish course
Pescatarian
Gluten-free

Method

Rinse and shell the prawns. Place the shells in a pan with 1½ pints (scant 1 litre) water, the slice of lemon and a few parsley stalks. Simmer for 15 minutes. Remove pan from the heat, strain and reserve <