This can be done with prawns too but I had shrimps so I used shrimps.
If you have fresh prawns/shrimps, then you can defrost them, take the skin off but keep the skin and boil it. If you have those ready to eat prawns/shrimps then you’ll have to make some fish stock with water and a fish stock cube.
You peel them
You boil the skin and the heads and the legs…. well, everything
Sieve it and keep the broth
In a pan, fry some rice in olive oil
Add the home made fish stock or the one you can make with water and a fish stock cube but I tell you, it’s so much nicer if you can make it yourself by boiling the skin of the shrimps/prawns.
This is the rice:
You put the rice in a bowl and let it cool.
Get some frozen peas. I put those in a glass, filled it with water and put it in the microwave for 10 seconds. I cooled them down under the tap.
Then you get the extras:
- Sliced carrots
- Sliced Olives
- Sliced Green Pepper, you could add red pepper if you have any. I didn’t have any.
- Some Courgette
- Some Mint or Pepper mint
And put it all in the bowl with the rice
Then get the prawns
Cut them up in bits and add them to the bowl.
Add some salt and some olive oil but not too much because when you serve it it should be with mayonnaise but it’s up to you, really.
I’ll probably make a yoghurt sauce tomorrow and use that instead.
A good idea is to mix that rice with mayonnaise and put it in a bread baking tray, or at least something rectangular and leave it in the fridge overnight.
Before serving, you put the mould upside down and gently let the rice fall on a serving dish. Garnish with thin slices of tomato or something you like. If you do this, then you call the dish a Rice Cake! (Pastel de Arroz) LOL!
Oh! and it doesn’t have the peas, the courgettes or the carrots, it only has finely chopped onion and that’s about it but I find that a bit boring…. I like finding crunchy bits in my food