Prawn Pilaf

[Fish and Shellfish]

790g/1¾lb cooked unpeeled prawns

570ml/1 pint water

100ml/3½fl oz dry white wine

salt and freshly ground black pepper

1 slice of lemon

3-4 parsley stalks

110g/4oz butter

1 medium onion, finely chopped

225g/8oz long grained rice, washed

2 hardboiled eggs, chopped

TO GARNISH

1 tablespoon chopped fresh parsley

1. Peel all except 3 prawns. Keep the prawns and put the shells into a pan with water, wine, salt, pepper, lemon slice and parsley stalks. Bring to the boil and simmer for 15 minutes. Strain and keep the liquid.

2. Melt 85g/3oz of the butter and cook onion until soft. Add rice and fry slowly until it looks opaque. Add the kept liquid, bring to the boil, stirring with a fork. Cover and simmer gently for 25 minutes, until the rice is tender and the liquid absorbed.

3. Meanwhile melt the remaining butter, add the peeled prawns and eggs and heat through. Season with salt, pepper and lemon juice. Fork into the rice. Pile onto a warmed serving plate and sprinkle with the parsley. Put the unpeeled prawns on top and serve.