GLUTEN-FREE SWEET CHILLI PRAWNS WITH COCONUT RICE
As always, the very best produce needs to be used in our Sweet Chilli Prawns and Coconut Rice dish. (We know you know this but we like to press the point!) The prawns may have been snap frozen when caught but we still consider them ‘fresh’ when they look shiny, are firm and have long antennae.* A good prawn is a thing of beauty. An old prawn is not!
Similarly with the herbs and leaves. If they look good enough to stick in a vase then you have chosen the right bunches. No wilting greens here.
The preparation is fairly simple, using two very different techniques. The prawns are stir-fried in a wok, while a coconut-flavoured stock is used to cook the jasmine rice, risotto–style. Inspirations from opposite sides of the globe working together to create a very tasty meal.
We hope you like it.
Caren
* To reduce tangles, I have clipped the antennae of the cooked prawns in our photo.
SWEET CHILLI PRAWNS WITH COCONUT RICE
Makes enough for 4-6 entrées
12 medium green king prawns, or more if preferred
1 teaspoon black peppercorns
½ teaspoon sea salt
2 tablespoons vegetable oil
1 garlic clove, minced
100 ml gluten-free sweet chilli sauce, we use the Thai brand Trident
Devein and peel the prawns, leaving the heads and tails on a few, and refrigerate until required. Coarsely crush the peppercorns with the salt and set aside.
Garnish
½ cup mint leaves
½ cup coriander leaves
¼ bunch spring onions, finely sliced
1 tablespoon shredded coconut, roasted or crushed peanuts, optional
2 makrut lime leaves, ribs removed, very finely julienned
1 red chilli, finely sliced, optional
Prepare the garnish ingredients and set aside separately until required.
Coconut rice
1 cup jasmine rice
350 ml chicken or vegetable stock, or water
400 ml coconut water
1 large slice fresh ginger
2 tablespoons vegetable oil
1 onion, finely diced
2 garlic cloves, minced
1 makrut lime leaf, crushed
1 lime, zest and juice
1 teaspoon sea salt
100 ml coconut milk
Soak the rice in cold water for 15 minutes. Drain, rinse thoroughly, drain again and allow to dry in a sieve for 15 minutes.
Bring the stock, coconut water and ginger slice to the boil in a saucepan. Turn heat down to a simmer.
Choose a medium-sized heavy pan that has a lid. Fry the onion in the oil over low heat until soft but not coloured. Turn the heat to medium, add the garlic and rice to the pan and stir continuously for 2 minutes. Add the makrut leaf and zest of the lime.
Ladle in a cup of the heated liquid and stir until absorbed. Continue adding liquid a ladle at a time, stirring between ladles until all the liquid has been absorbed. This will take about 8-10 minutes. Discard the ginger.
Stir in the coconut milk and continue stirring for another 2 minutes.
Add the salt and lime juice then adjust seasoning to taste.
Take pan off the heat. Cover and set aside while cooking the prawns.
Prawns
Place a wok over medium-high heat and add the oil. Add the prawns and garlic and stir-fry for 1-2 minutes until the prawns are just beginning to colour. Add the pepper and salt mix then the sweet chilli sauce. Stir-fry until the prawns are coated and the sauce is bubbling.
To serve
Stir and lift the rice with a fork then place large spoonfuls on individual plates or a platter. Top with the prawns and sauce then layer the various garnishes.