RECIPE... Brazilian King Prawns

PAN SEARED KING PRAWNS SERVED W SPICED COCONUT SAUCE + JASMINE RICE

Yummo you have to try this!

INGREDIENTS

20 green king prawns (peeled, deveined, tail left on)

2 tins coconut cream

2 long red chillies

4 cloves garlic (finely diced)

2 bunches coriander

1 large onion

100g shaved coconut

200g jasmine rice

olive oil for cooking

EQUIPMENT

2 large frying pans

1 chopping board (was between uses)

1 large knife (wash between uses)

1 large pot for cooking rice

rice strainer

1 medium ramekin for rice mould

METHOD

+ sauce

1. Thinly slice onion, chillies + coriander stalks (reserve the coriander leaves for garnish).

2. Using a tablespoon of olive oil, fry the garlic + chillies together in a pan until brown. Reserve the garlic + chilli, keep oil in pan.

3. Using the same pan + oil, sweat off the onion without getting any colour. Add coriander stalks. You will start to notice that the onion with get a nice green colour from the coriander stalks.

4. Then add the garlic, chillies + coconut cream to the pan – cook until it starts to boil. Remove pan from heat. Leave to rest on the side

+ rice

1. Bring a pot of water to the boil. Boil the rice until cooked. 2. Drain the water. Leave on side.

+ prawn

1. In a new frypan, fry the prawns until golden. 2. Add your coconut sauce and cook until hot.

+ plating

1. Place the rice into a small ramekin (4 times for the 4 meals), turn upside down onto your plate, which will create a nice neat mound.

2. Place the prawns + coconut sauce mixture around the rice.

3. Garnish with coriander leaves and a small sprinkle of shaved coconut.

DELICIOUS!!!!