Lelot Paro

Lelot Paro is a type of Filipino Rice Porridge prepared with prawns, usually served during Holy Week in a town called Sasmuan in Pampanga. This is the #arrozcaldo with a seafood twist

Porridge is quite popular in Asia where it is typically served as a breakfast item. There are many ways to cook them, there are many varieties as well and, in the Philippines, we have four popular ones, the goto, arrozcaldo, lugaw and champorado. I know there are more varieties out there specially knowing that each islands produce is quite different from the other, take this recipe we have today as an example, the Lelot Paro.

Closely related to the dish we had last Friday, Lelot Paro is also popularly served during the Lenten season in Sasmuan, Pampanga during “Pabasa”. It was created as a request by devotees to have something like Arrozcaldo but without the meat. Typically, chicken is used on a dish like this but on this variety of porridge, prawns are used instead. To give it a more flavour the prawn heads and shells are then pounded by a mortar and pestle to extract the flavours and juices by soaking it water then straining the liquid to make a really nice broth. Also like our recipe last Friday, there are no documentation for this found online hence I am sharing this one to showcase how good this is as well as keeping this recipe alive for years to come.

Lelot Paro

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 1 hour
• Total Time: 1 hour 20 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Lelot Paro is a type of Filipino Rice Porridge prepared with prawns, usually served during Holy Week in a town called Sasmuan in Pampanga.

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Ingredients

Units USM Scale 1x2x3x

• 600 g large prawns, with shell on
• 1 cup glutinous rice
• 6 cups water
• 2 pcs century eggs, shelled and sliced
• 1 whole garlic, minced
• 1 white onion, chopped
• 1 medium ginger, sliced thinly
• freshly ground black pepper
• fish sauce
• oil
• lemon, wedges to serve
• 1/2 cup spring onions, chopped to garnish
• fried garlic, to garnish

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Instructions

1. Carefully remove the shells from the prawns, place shells in an aluminium foil lined baking tray then grill it in the oven until it turns red orange in colour and slightly charred on the edges. Remove from oven then place it in the food processor with a cup of water, pulse the shells until roughly chopped into smaller pieces. Pour the remaining water into the food processor, give it a good mix while pressing the chopped shells with a spoon. In a fine sieve run through the shells together with the liquid, press the shells to extract all the liquid then discard the solids. Set aside the liquid this will serve as your broth.
2. Devein the prawns then season it with salt and freshly ground black pepper. Set aside.
3. In a soup pot, heat oil over medium heat then quickly stir fry the prawns for 2 minutes or until cooked. Remove prawn then set it aside
4. Add more oil if needed then sauté the garlic, onions and ginger until very aromatic.
5. Add the rice, stir fry for a minute then pour the broth that was set aside earlier, bring it to a boil while occasionally mixing to prevent the rice from sticking at the bottom of the pot.
6. Simmer in low heat for 40 minutes or until rice is soft in consistency like a porridge. You may want to add water during the cooking process if it becomes thick to your liking.
7. Add the cooked prawns back then season with fish sauce and white pepper.
8. Place in serving bowls, topped with century egg slices, chopped spring onions and crispy fried garlic. Serve.

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