Directions: |
Directions:THE MECHANICS
Rinse the rice thoroughly and place in pan with a out 5 cups of water. Bring to a boil for 10 – 15 minutes. Take off the heat and rinse thoroughly under running cold water. Sautée half portion of onion in coconut oil until translucent. Over medium heat, add the rice to the pot, pour in the coconut milk, stock, lemon grass and stir thoroughly then add in the ginger, 1 tsp garlic powder, 1 tsp black pepper and parsley, stir and cook rice on medium heat until tender. You may need to add a little more water or stock as necessary. Remember to take out the lemon grass before serving.
Finely chop tomatoes or puree in a blender. Heat vegetable oil in a pan and sautée the rest of the onions and add tomatoes to the pan as well as garlic, black pepper, cayenne pepper. Stir constantly for about 4 minutes on medium heat and about a tsp of salt. If using precooked prawns add it to the mix at this point and add dill. Cook for just 2 minutes. If using fresh prawns ensure that they are shelled, veined and rinsed thoroughly before adding them to the pot. Cook prawns for 5 – 6 minutes or until they are nice, pink and cooked (be careful not to over cook them you want them to be plump and moist not rubbery).
We are almost there! Now using a potato peeler take your rinsed cucumber and run the peeler lengthways to get nice even ribbons. Wrap one cucumber ribbon around your desired number of prawns, secure with a tooth pick or cocktail stick.
Now plate up your rice and enjoy!
This is one meal that your family and friends will not forget in a hurry! |
Personal
Notes: |
Personal
Notes: Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God; and the peace of God, which surpasses all understanding, will guard your hearts and minds through Christ Jesus. ~ Philippians 4:6-7
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This recipe for COCONUT RICE & PRAWNS is from