Prawn Pillau

Ingredients

• twelve large prawns
• a good hard cocoanut
• a seasoning of onions, ginger, and salt
• one pint of water
• four ounces of butter
• twelve onions cut in slices
• one breakfastcupful of rice
• a few cloves
• four cardamoms
• six small sticks of cinnamon
• ten peppermints
• one or two blades of mace
• one dessertspoonful of salt
• sufficient cocoanut milk to cover the rice

Method

1. 1

   Remove shells from prawns and place in saucepan with cocoanut.

2. 2

   Add seasoning and water, boil until done.

3. 3

   Strain gravy.

4. 4

   Boil butter, add onions, cook until light brown.

5. 5

   Add rice, cook until absorbed, then add spices and salt.

6. 6

   Cover with cocoanut milk, boil gently until absorbed.

7. 7

   Serve with prawns and eggs.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 154. The excerpt below is the record exactly as published.

Prawn Pillau. Remove the shells from twelve large prawns, and put them in a saucepan with a good hard cocoanut cut up into small pieces. Add a seasoning of onions, ginger, and salt ; pour over one pint of water ; and boil until the whole is done. Take out the prawns and strain the gravy into a basin. Boil four ounces of butter in a saucepan ; add twelve onions cut in slices ; cook to a light brown ; and place them to one side. Add one breakfastcupful of rice to the fat, cook until it is absorbed, then add a few cloves, four cardamoms, six small sticks of cinnamon, ten pepper- mints, one or two blades of mace, and one dessertspoonful of salt. Pour over sufficient cocoanut milk to cover the rice

Cook this with the app: pantry check, scaling, and the assistant.