Prawn Broken Rice from Firebird

Firebird Prawn Stock

Ingredient:

• 1.25 kg prawn heads 
• 2–3 Roma tomatoes 
• 3 brown onions 
• 2–3 carrots 
• ¼ bunch celery 
• 1 fennel 
• 50 g ginger 
• 5 cloves garlic, fried 
• ½ tbsp coriander seeds 
• ½ tbsp fennel seeds 
• ½ tbsp cumin seeds 
• 1–2 star anise 
• 100ml lime juice

Method:

• Roast prawn heads at 180°C for 15 minutes until golden (not dark). 
• Roughly chop vegetables and sweat with a little oil in a rondeau. 
• Divide into trays, cover with water, and steam at 93°C overnight. 
• Strain and reserve. 

Prawn Oil

Ingredient:

• 250 ml vegetable oil 
• 100 g sambal with prawn 
• 50 g prawns in soybean 
• 5 g annatto seeds 

Method:

• Combine ingredients and gently infuse over low heat. 
• Strain and reserve the oil. 

Prawn Bisque 

Ingredient:

• 370 g prawn stock 
• 180 g unsalted butter 
• 20 g mam nem 
• 30 g sambal with prawn 
• 25 g dark palm sugar 
• 20 g smoked paprika 
• 2 g smoke powder 
• 35 g tamarind paste 
• 30 g kombu extract 
• 1.25 g xanthan gum 

Method:

• Gently warm all ingredients in a tall pot. 
• Season to taste. 
• Blend in a Thermomix until emulsified and smooth. 
• Strain through a fine chinois. 

Prawn Broken Rice 

Ingredient:

• 750 g broken rice 
• 750 ml prawn stock 
• 40 g shallots, sliced 
• 14 g garlic, sliced 
• 50 g prawn curry paste 
• 36 g vegetable oil 
• 125 g butter 
• Kombu extract, to season 

Method:

• Sweat shallots and garlic in oil until soft. 
• Stir in curry paste, then add rice and toast briefly. 
• Transfer to a deep tray, add stock, and cook in a combi oven on 100% steam for 45 minutes. 
• Once cooked, fold through butter and kombu extract. 

Assembling the Dish:

• 200 g cooked prawn rice 
• 2 tiger prawns, split and cleaned 
• 50 ml warm prawn bisque 

To Serve

• Spoon 200 g of rice into a hot cast iron pan and gently press down. 
• Allow the base to crisp up over medium-high heat (2–3 minutes). 
• Meanwhile, gently warm or grill split tiger prawns until just cooked. 
• Plate crispy rice with prawns on top. 
• Finish with a ladle of warm prawn bisque over the prawns and rice.  

Firebird 

223 High Street, Prahran