serves
6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 tbsp olive oil, plus extra to drizzle
- 1 brown onion, finely chopped
- 3 garlic cloves, roughly chopped
- 2 tomatoes, roughly chopped
- 1 red capsicum, finely chopped
- ½ tsp ground turmeric
- 2 cups Japanese koshihikari rice (sushi rice)
- 2 tsp chicken stock powder
- 1 cup frozen green peas
- ½ red onion, very finely sliced
- 24 large prawns, peeled
- 2 chorizo, thickly sliced
- Salt, to taste
- ½ tsp smoked paprika
- ¼ cup finely shredded flat-leaf parsley
- Lemon wedges, to serve
Resting time: 5 minutes
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic to the pan and fry for 3 minutes, until fragrant and beginning to brown. Add the tomatoes, capsicum and turmeric to the pan and cook for a further 2 minutes.
- Stir through the rice and cook for a further minute, or until lightly toasted. Add the chicken stock powder and enough water to measure 2 cm above the rice. Shake the pan gently to settle the rice to the bottom of the pan. Bring to a simmer, until the rice begins to expand to the top of the stock, then reduce heat to low and cover. Cook for 12 minutes, then pour over the frozen peas and onion, cover and stand for a further 5 minutes. Using a spatula, gently mix the rice using a cutting motion.
- While the rice is cooking, thread the prawns onto metal skewers (4 per skewer) and the sliced chorizo onto separate skewers. Season the prawns with salt, drizzle with oil and sprinkle with the paprika. Heat a chargrill pan over medium-high heat and grill the skewers (3-4 minutes for the prawns, 5-6 for the chorizo), until cooked and slightly charred.
- Serve the tomato and turmeric rice with the prawn and chorizo skewers. Sprinkle with parsley and serve with lemon wedges on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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