Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the 'buro' rice base, gently mix 1 cup of cooled cooked glutinous rice with 0.25 cup sukang tuba, 1 teaspoon salt, and 0.5 teaspoon sugar in a bowl, then set aside at room temperature for at least 2 hours or preferably overnight to develop a slightly fermented tang.

2. 2

   Infuse 0.5 teaspoon saffron threads by soaking them in 0.25 cup hot water for 15 minutes, allowing the color and aroma to fully release.

3. 3

   Heat 2 tablespoons cooking oil in a large pan or wok over medium heat, then sauté 4 minced garlic cloves, 1 julienned thumb-sized ginger, and 1 diced medium onion until aromatic and softened, about 5 minutes.

4. 4

   Add the prepared buro rice mixture from step 1 into the pan and cook for 3-5 minutes, stirring occasionally to slightly toast the rice and meld the flavors.

5. 5

   Pour in 2 cans (800ml total) coconut cream, the saffron-infused water, and 2 tablespoons fish sauce, then bring the mixture to a gentle simmer, stirring frequently for 8-10 minutes until the sauce slightly thickens, and add 2-3 minced siling labuyo if desired.

6. 6

   Gently add 1 kilogram peeled and deveined large prawns to the simmering sauce and cook for only 3-5 minutes, or until the prawns turn pink and are cooked through, being careful not to overcook them.

7. 7

   Adjust seasoning as needed with additional salt or fish sauce to taste.

8. 8

   Garnish the Saffron Buro Prawns generously with 0.5 cup chopped green onions before serving immediately with plain steamed rice.