Friday, March 9, 2012

Garlic Prawns in Coconut Cream - Meal of the Week

I only started making dish this late last year and its been such a hit that we have it all the time now. I really love garlic prawns but wanted it to stretch it further as a family meal so I've added a coconut cream sauce to it now which is really yummy served with steamed rice.


Garlic Prawns in Coconut Cream with Lemon Grass

Ingredients
700g to 1kg of green prawns - both Coles and Woolworths are selling these for only $13/kg as an on going thing and they are Australian prawns too which is great if your on a budget as I only like buying Australian seafood.
4/5 Garlic cloves - Crushed
About 150g of softened butter
Fresh parsley or if you dont have then basil instead
1 to 1/ 1/2 cans of coconut cream
about 1/2cup of water - rinsed out in the coconut cream can to get any extra cream.
1 Lemon - juiced
Lemongrass - cut the very end off, give it a good smash to make it soft and tie in a knot if possible
Either 2 Carrots - pealed and cut into lovely thin sticks about 5cm long - or 1 Red Capsican sliced thinly into lovely thin sticks.
1/3 cup of dry white wine - if you have any
2 tsps Fish Sauce
2 Tbsp of Brown Vinegar strained from pickled chilli's (if you don't have this don't worry, I always have a jar of chilli's pickling in brown vinegar in the fridge and I love adding a bit of the vinegar to a lot of my meals for awesome flavour boot)
Diced chilli - to suit your heat preference
1 tbsp of soft brown sugar
Salt and Pepper to season
1 1/2 to 2 cups of rice

Method

Peel and de-vein (get rid of the poo track in center back of prawn) all your green prawns leaving the tail on. Mix your soft butter and crushed garlic with finely chopped parsley and rub all over the prawns, add a little lemon juice (1 tbsp) cover and set aside in fridge for at least an hour so the garlic can do its flavoring.

Prep your rice for absorption cooking method - wash the rice well so that all the starch is washed off then start cooking your steamed rice either in a rice cooker or in a saucepan on stove top (absorption method not boiled).

Once the rice is looking like its nearly ready take your prawns out and heat your wok or deep fry pan up. Add a quarter of the prawns at a time to cook in batches so that you can brown and cook each side of the prawns. You will only need a few minutes for each batch - make sure that you get a good amount of butter in the pan with each batch to cook the prawns in.

Once all the prawns are lovely and browned them add them all back into the pan along with the thinly sliced carrots or capsican and give a toss. Next add your lemongrass, lemon juice, wine and seasoning. Cook off the wine and then quickly add the coconut cream, brown vinegar, fish sauce and brown sugar. Add some chili to suit your heat preference. Give a good stir and as soon as the sauce comes to the boil then turn it down to a low simmer for another 3-5mins. Taste to check the seasoning and add any more salt or pepper as needed then serve hot with your steamed rice. (Take out the lemongrass before serving).

Enjoy!

Brenda :)

1 comment:

  1. 3 Researches SHOW How Coconut Oil Kills Fat.

    The meaning of this is that you literally get rid of fat by consuming Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal journals are sure to turn the conventional nutrition world around!

    ReplyDelete