Anais Ca Dao for BOMBOM: Gochujang Seafood Rice – BOMBOM UK

Ingredients

• 1 Tbsp of butter
• 90g onion diced
• 30g garlic finely chopped
• 30g shallots finely chopped
• 20g ginger finely chopped
• 140g rice bomba
• 2 big Tbsp of BOMBOM Gochujang
• 2 Tbsp of white wine to deglaze (optional)
• 650ml Gochujang Prawn stock
• 6 prawns, deveined.
• 100g wite fish cut into 4
• 150g cockles, cleaned*
• 150g small mussels, cleaned
• Salt to taste
• 3-4 Spring onion, green parts only, finely sliced
• Finely chopped coriander, to taste
• Wedge of lemon
• Chilli oil (optional) or Gochugaru flake
• 2 Tbsp of neutral oil
• 1 lemongrass smashed and cut into three
• Onion ends
• 6 prawn’s shells
• 1L water
• 1 Tbsp Fish sauce
• 20g Chunk of ginger
• Spring onion ends of three or 4
• 1 Tbsp BOMBOM Gochujang