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Fusion Kedgeree

Ingredients

  • 400-500 g prawns
  • ½ tablespoon coarse sea salt
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1-2 cloves garlic, minced
  • 2 cm ginger root, minced
  • 1 cup white wine
  • 4 cups water
  • 10 sping onions, chopped (reserve half for garnish)
  • 2 teaspoons whole cumin
  • 1-2 cinnamon sticks, broken into small pieces
  • 1½ cups uncooked rice
  • 1 bunch coriander, chopped
  • 2 eggs, hard-boiled, chopped or shredded omelette
  • Juice of ½ lime or ¼ lemon (reserve grated zest)
  • Salt and pepper
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00:20

Preparation time

00:20

Cooking time

Print

Preparation

  1. Recommended CADAC cooking surface: Skottel
  2. This is a truly fusion dish that was originally taken from India. It was then Anglocised by adding egg and haddock. This recipe has returned it to its origin by adding other typical Asian ingredients, and retaining the Indian ones.
  3. Make an incision along the spine of the prawns. Remove veins, sprinkle with coarse sea salt and toss. After 5 to 10 minutes, rinse under cold water until water runs clear. Drain and put aside. Heat 1 tablespoon of each of the butter and oil in a wok. Add garlic and ginger. Fry these for a minute or so to release the flavours before adding the prawns. Add the wine and water, and poach the prawns lightly. Remove the prawns as soon as you see the first bubbles emerging. Reserve the liquid.
  4. Place the wok back over the flame. Heat the remaining butter and oil. Lightly fry half of the spring onions, and add the spices. Finally stir in the rice, making sure that all the rice is coated evenly. Add the reserved stock 1 cup at a time; keep stirring to mix the solids and liquid. Cover and cook over low heat until the rice is fluffy. This should take at least 20-25 minutes. Remove from the heat, using a wooden spoon. Gently stir in the coriander, remaining spring onions, egg, lemon/lime juice and zest. Add salt and pepper to suit your taste. Lastly, arrange the prawns over the rice.

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