Lemon and Kaffir Lime Prawn Pilaf

This is a lovely and easy dish to make.  It can easily be doubled if serving a large group, or halved for dinner for two.  The number of prawns can be adjusted according to their size or you can add any other shellfish you like.  Kaffir lime is normally associated with Thai food and has a distinct fresh flavour.  If buying a bunch, fresh kaffir lime leaves can be frozen until ready to use. If you can't get fresh, dried leaves can also be used in this recipe.

1 brown onion, finely chopped
2 cloves garlic, crushed
4 fresh kaffir lime leaves, spine removed and very finely chopped
1 lemon, juice and finely grated rind
300g long grain rice
600ml vegetable stock
16 green King prawns, whole
2 tbsp fresh coriander, chopped, to serve

Pre-heat oven to 180C.  In a large casserole dish, sauté onions in 2 tbsp olive oil until beginning to go tender. Add garlic and continue stirring for 1 minute.  Add kaffir lime, lemon juice and rind.  Tip rice into pan and keep stirring until all grains are lightly toasted and covered in onion and spices. 

Pour in stock and bring to the boil, stirring occasionally.  When boiling, turn off heat and arrange whole prawns on top of the rice and put the lid on and place in the oven for 20 minutes.  The rice and prawns should be cooked through.

To serve, stir through chopped fresh herbs and season to taste.

Serves 4.