Prawn Pilaff from The Times Cookery Book by Katie Stewart
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...
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Kitchen timer
Ingredients
- ½ lb (225 g) long grain rice
- freshly milled black pepper
- 3 oz (75 g) butter
- 1 small onion
- juice of ½ lemon
- 2 hard-boiled eggs
- 1 slice of lemon
- few parsley stalks
- 1½ pints (scant 1 litre) fresh prawns
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