Fridge Clearout Recipe | Spicy Prawns Rice Mix

There were two reasons to how I came about with this recipe:

1. It was time for my fridge clearout. I sometimes refer to this as a cleanse
2. I needed something hot and spicy to shift a head cold that suspiciously also feels like hay fever. #Springishere. 

This turned out spectacular. A sort of a blend between paella, jambalaya and jollof rice! And the taste was even better. Its a great thing I decided to keep track of my progress because this is not a recipe that I would probably have been able to precisely recreate again.Of course if I had to make this again, I would most likely try out some new ideas with the entire concept.

Apricots

Long Grain Rice

Ingredients

• 1 Cup Long Grain Rice (or Basmati Rice)
• 7 Fresh Jumbo Prawns (Peeled and de-veined)
• 3 Small Shallots (Sliced)
• 2 Garlic Cloves (Crushed)
• 1 tsp Fresh Ginger (Crushed)
• 1 Scotch Bonnet Pepper (Diced)
• 1/2 tsp Paprika
• 1 tbsp Tomato Puree
• 1 tsp Dried Crayfish (optional)
• 2 Spring Onions Stalks (Diced)
• 3 Bay Leaves
• 25g Apricots (Finely Sliced)
• 60ml Vegetable Oil 
• 900ml Water
• Juice of 1 Lime
• 1 Chicken Stock Cube
• 1/2 tsp Dried Mix Herbs
• Salt to taste

Method

1. Heat vegetable oil in a medium sized wok on low heat. Tip: I used the left over vegetable oil from my akara recipe - a great taste addition
2. Add shallots, ginger and garlic and saute until softened
3. Add water and increase heat to medium, and leave to boil
4. Add in stock cube, tomato puree, paprika and scotch bonnet, stir and leave to boil for about 10 minutes
5. Add in rice, crayfish and bay leaves and stir gently. Reduce heat and leave to cook 
6. When reduced, add in apricots, prawns and mixed herbs and gently stir. Tip: Try to keep stirring as minimal as possible.
7. Add lime juice and leave to continue cooking. Tip: If necessary, add more water if rice is not yet as soft as desired.
8. Add spring onions and salt to taste. Stir and remove from heat

Serve whilst hot with probably a pitcher of water close by for the unseasoned palates.

Tip: Less cooking time is required if you use Basmati Rice.

Serves 3-4