Lelot Paro is a prawn-shell broth porridge enriched with century egg and fried garlic.
1 hour 20 minutes · Serves 4
Ingredients for Lelot Paro
600 g large prawns, shells on
1 cup glutinous rice
6 cups water, divided
2 century eggs, shelled and sliced
1 whole garlic bulb, minced
1 white onion, chopped
1 medium ginger, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
Fish sauce, to taste
Oil
Lemon wedges, for serving
1/2 cup spring onions, chopped
Fried garlic, for garnish
How to cook Lelot Paro
1.Roast prawn shells on a foil-lined tray until red-orange and lightly charred. Blend with 1 cup water, add remaining water, strain, and press out the broth.
2.Devein prawns and season with salt and black pepper. Stir-fry in oil over medium heat for about 2 minutes; remove.
3.Sauté garlic, onion, and ginger in the pot until fragrant. Stir-fry glutinous rice for 1 minute.
4.Add prawn broth, bring to a boil while stirring, then simmer on low for about 40 minutes until porridge-soft; add water if too thick.
5.Return prawns, season with fish sauce and pepper, then bowl up with century egg, spring onions, fried garlic, and lemon.
