Written by Karen Watts
Photography by Chris Watts
Another Sue Style inspired recipe I just love. The quantities will make about 6 large portions:
Prawns with Ginger and Rice
2 tbsp Olive Oil
3 – 4 Large Fresh Prawns per person
2 – 3 cm piece of Root Ginger, peeled and grated
Sea Salt & Fresh Ground Black Pepper
4 Lemon Grass Stalks, trimmed and sliced
2 Red Chillies, de-seeded and finely chopped
350 gr Basmati Rice
400 gr Can Coconut Milk
2 Spring Onions, trimmed and sliced
2 Limes, juiced
A Handful of Fresh Coriander, roughly shredded
Heat the oil in a large heavy based pan or wok, add the prawns, ginger and salt and pepper and fry until the prawns are pink. Remove the prawns from the pan and keep warm.
Add the lemongrass, chillies and rice to the pan and fry stirring for 4 minutes. Add 350 ml of water, the coconut milk and salt to taste. Cover and cook for 15 minutes.
Remove the pan from the heat, fork the spring onions into the rice, lay the cooked prawns on top and sprinkle with the lime juice. Let the pan stand for 5 minutes, covered. Sprinkle over the coriander and serve.
Next time: Spring & Veg Mezes. CLICK HERE to read
