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Our friend and chef Anaïs Ca Dao van Manen is the first guest of our ‘Food Film’ series! In this series, our guest chefs will show you how to use our BOMBOM sauces for everyday meals.


SHOPPING LIST

Seafood Rice

  • 1 Tbsp of butter
  • 90g onion diced
  • 30g garlic finely chopped
  • 30g shallots finely chopped
  • 20g ginger finely chopped
  • 140g rice bomba
  • 2 big Tbsp of BOMBOM Gochujang
  • 2 Tbsp of white wine to deglaze (optional)
  • 650ml Gochujang Prawn stock
  • 6 prawns, deveined.
  • 100g wite fish cut into 4
  • 150g cockles, cleaned*
  • 150g small mussels, cleaned
  • Salt to taste

Garnish

  • 3-4 Spring onion, green parts only, finely sliced
  • Finely chopped coriander, to taste
  • Wedge of lemon
  • Chilli oil (optional) or Gochugaru flake

Gochujang prawn stock

  • 2 Tbsp of neutral oil
  • 1 lemongrass smashed and cut into three
  • Onion ends
  • 6 prawn’s shells
  • 1L water
  • 1 Tbsp Fish sauce
  • 20g Chunk of ginger
  • Spring onion ends of three or 4
  • 1 Tbsp BOMBOM Gochujang

    LET'S COOK

    1. Make your Gochujang Prawn stock first.
    2. In a Pot, Stir Fried your prawn’s shells, lemongrass, onion ends and trims, ginger and spring onion until fragrant.
    3. Add your Gochujang and continue to fry for an extra 30 seconds.
    4. Cover with your water, add your fish sauce, and bring it to a boil.
    5. Skim the scum, reduce your heat to low simmer, cover your pot and let it simmer for 15 minutes.
    6. Turn off your heat and leave it covered for an extra 15 minutes before passing your stock. You should have approximatively 800ml of stock.
    7. In a medium pan, on medium heat, add your tbsp of butter and sweat your garlic, onion, shallots and ginger, until it turns translucent. Season with a little bit of salt.
    8. Add your rice, and gochujang, and continue to stir fry for an additional minute, just so that each grain of rice is coated.
    9. Deglaze with your white wine, or with 50ml of the stock
    10. Add 400ml of your stock, lower your heat, cover with a lid and let it cook for 12 minutes.
    11. During the cooking time, stir your rice every 5 minutes.
    12. Remove the lid, add your prawn and fish, cover and let it cook for 2 minutes.
    13. Remove the lid, add your extra 200ml of stock, give it a stir and add your shellfish in.
    14. Cover your pot, and let it cook until the shellfish are open. Turn off the heat, and wait for a minute with the cover on.
    15. You should have enough stock to add more to it if you want a looser consistency.
    16. Turn off the heat, and wait for a minute with the cover on.
    17. Finish with spring onion, coriander and gochujaru or chilli oil.
    18. Serve while hot.
    *How to clean cockles
    To clean your cockles, make sure you submerge them in cold salted water for 5 minutes, then pass them a repeat the process at least 3 times. Keep them under running water for 1-2 minutes afterwards, to make sure no sand is left inside.