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Willem's Excella Cook-Off Dish

Willem cook off

Willem's Excella Cook-Off Dish

Recipe by Willem Kruger
Serves: 4
Prep time: 20 minutes
Cooking time: 40 minutes

1tbsp salted butter
2 tbsp Excella Sunflower oil
1 ½ cup Excella thai rice
¼ chopped green onion
1 clove garlic
1tsp ground cumin powder
1tsp cajun spice
1tsp chilli powder
15ml tomato paste
500ml chicken stock
1l water
400g prawn meat (lrg in size)
240g shrimp, peeled and deveined
170g half shell mussels
¼ chopped green onion
2 cloves of garlic
1 tsp smoke paprika
10ml Excella oil
50g salted butter
100ml water

Except for the chicken stock and water, add all ingredients into a pot and mix well while bringing up to medium heat. Deglaze the pot with the chicken stock and water then allow to reach a boil before reducing heat to a simmer for 10 minutes.

In the last 5-7 minutes of cooking add in the mussels and until they are open. If more liquid is required add water in ¼ at a time and allow to boil away before adding more water. Cook rice until firm and fluffy and all liquid has been absorbed.

In another pan, place salted butter, Excella Sunflower oil, smoked paprika, onions and garlic and saute until soft. Add the prawn meat into the pan and fry for 5 minutes. Add in the shrimp to the prawns and butter allow to cook for another 5 minutes.

Remove from heat add ¾ to the spicy rice and mix through. Serve the remaining mixture on top. Enjoy.

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