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Tiger Prawns with Coconut Rice-
Caribbean
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Ingredients
For
the tiger prawns
8 raw tiger prawns, shelled
1 large onion, finely chopped
2 garlic cloves, finely chopped
2cm/1in piece fresh root ginger, finely
chopped
3 tbsp olive oil
salt and freshly ground black pepper
2 tbsp coconut cream
small bunch of fresh coriander, finely chopped
2 tbsp tamarind paste
2 limes, juiced
3 tomatoes, peeled and very finely chopped |
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For the
coconut rice
2 tbsp olive oil
¼ onion, finely chopped
150g/5oz basmati rice, rinsed
300ml/10½fl oz coconut cream
small handful fresh coriander, chopped
Method
1. For the tiger prawns, heat the olive oil in a frying pan
over a medium heat and gently fry the onion, garlic and ginger for
one minute.
2. Add the tiger prawns, season with salt and freshly ground black
pepper and stir in the lime juice and coriander.
3. Add the tamarind, coconut cream and the tomatoes. Simmer for 2-3
minutes. Remove from the heat, cover and keep warm.
4. For the coconut rice, heat the olive oil in a saucepan and
gently fry the chopped onion until softened, but not brown.
5. Add the rice and stir. Pour in the coconut cream and add enough
water to just cover the rice. Cook for 15-20 minutes until the rice
is soft and has absorbed all the liquid.
6. Fold in the coriander and serve immediately with the tiger
prawns.
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