Turmeric-spiced prawns with omelette pilau
A delicious starter or light supper to really get the tastebuds going. You could make the omelette pilau an hour or so in advance. This recipe was cooked on the Big Green Egg as seen on Saturday Kitchen with James Martin on New Years Eve – but now the summer is coming, prawns are always a favourite…
- For the prawns
- 12 very large raw shelled prawns shelled
- 250g/9oz Greek-style yoghurt
- 2 cloves garlic, crushed
- 4cm/1½in piece fresh ginger, peeled and finely chopped
- 1 green chilli, finely chopped
- 2 tsp ground turmeric
- ½ tsp ground cardamom
- 1 tsp ground cumin
- For the omelette pilau
- 6 tbsp vegetable oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 3 cloves
- 1 cinnamon stick
- 8 curry leaves
- 200g/7oz basmati rice
- 300ml/10fl oz chicken stock
- ½ lemon, juice only
- 3 tbsp coriander leaves, roughly chopped
- 4 eggs, lightly beaten
- coriander leaves, to garnish
- For the prawns, place all the ingredients except the prawns into a bowl and mix well to combine. Add the prawns, mix gently then place in the fridge to marinate for at least four hours.
- For the omelette pilau, heat a saucepan until hot on a conventional oven, add half the oil, the onion, garlic and spices, and fry for two minutes.
- Stir in the rice and add the chicken stock. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid is absorbed. Season with salt, freshly ground black pepper and the lemon juice, then stir in the coriander leaves and set aside until cool enough to handle.
- Heat a large frying pan until smoking hot, add half the remaining oil and half the beaten eggs and swirl around the pan until the eggs are just cooked.
- Scatter half the pilau rice over the omelette then slide out of the frying pan onto a chopping board. Roll the omelette up into a pinwheel and set aside.
- Repeat with the remaining oil, eggs and rice.
- Meanwhile, remove the prawns from the fridge and return to room temperature. There are a number of ways to cook the prawns on your Big Green Egg – you could either thread them onto a Fire Wire and place directly on to either the Stainless Steel Seering Grid, the Cast Iron Searing Grid, Perforated Grid or place on to pre-soaked wood smoking planks – or simply place them individually straight on to the grid of your choice.
- Your EGG should be at a temperature of 500c. Cook for 1-2 minutes on each side or until just cooked through.
- Remove from the heat and rest for a couple of minutes.
- To serve, lay the prawns onto serving plates. Cut the omelette into thick slices and lay alongside the prawns. Garnish with a sprig of coriander and serve immediately.