Arroz caldo but with shrimp? That’s Lelot Paro! We have a new favorite rice porridge that is famously served in Sasmuan, Pampanga during the Lenten season. This umami-filled bowl is perfect for those who want a meatless version of everyone’s favorite comfort dish.
Don’t be fooled by the simplicity of this recipe because the flavors are out of this world! We love how the flavors from the shrimp heads really shine with every bite. Try it for yourself today and let us know what you think.
LELOT PARO
Ingredients:
600 g large prawns, with shell on
1 cup glutinous rice
6 cups water
2 pcs century eggs, shelled and sliced
5 cloves garlic, minced
1 white onion, chopped
1 medium ginger, sliced thinly
1 sachet Maggi Magic Sarap
2 tsp Maggi Oyster sauce
1 tbsp oil
Garnish:
1 tbsp spring onions, chopped
1 tbsp fried garlic
Procedure:
1. Peel the prawns and place the shells on a foil-lined baking tray. Grill until red-orange and slightly charred.
2. Blend the shells with a cup of water until chopped, then add the remaining water and mix well. Strain through a fine sieve to get the broth and discard the solids.
3. Devein the shrimp. Heat oil in a pot, stir-fry the prawns for 2 minutes, then remove and set aside.
4. Add more oil if needed and sauté garlic, onions, and ginger until fragrant. Stir-fry the rice for a minute, add the broth, and boil, stirring occasionally. Simmer on low for 40 minutes until the rice is porridge-like, adding water if needed.
5. Return the prawns to the pot, and season with Maggi Oyster Sauce and Maggi Magic Sarap. Serve in a bowl with century egg slices, chopped spring onions, and crispy fried garlic. Makes 4 servings.
