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Coconut Prawns with Cucumber Salad

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Serves: 4
200g / 7 oz brown basmati rice
1/2 tsp coriander seeds
2 egg whites, lightly beaten
100g / 3 1/2 oz dry unsweetened coconut
24 raw jumbo prawns, peeled and tails left intact
1/2 cucumber
4 spring onions, thinly sliced
1 tsp sesame oil
1 tbsp finely chopped fresh coriander
1 lime, cut into wedges. to garnish

Bring a large saucepan of water to the boil, add the rice and cook for 25 minutes, or until tender. Drain and set aside in a sieve covered with a clean tea towel to absorb the steam.

Meanwhile, soak 8 wooden skewers in cold water for 30 minutes, then drain. Crush the coriander seeds in a mortar with a pestle. Heat a non-stick frying pan over a medium heat and cook the seeds, turning, until they start to colour. Tip onto a plate and set aside.

Put the egg whites into a shallow bowl and the coconut into a separate bowl. Roll each prawn first in the egg whites, then in the coconut. Thread onto a skewer. Repeat so that each skewer is threaded with 3 coated prawns.

Using a potato peeler, peel long strips from the cucumber to create ribbons, put into a sieve to drain, then toss with the spring onions and oil in a bowl and set aside.

Cook the prawns under a grill preheated to high for 3-4 minutes on each side, or until pink and slightly browned. Mix the rice with the coriander seeds and coriander, press into 4 dariole moulds and invert each mould onto a serving plate. Serve with cucumber salad and prawn skewers, garnished with lime wedges.

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