Inferno Prawns with Coconut Rice
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| Thai rice works great, be sure to wash it first and if you have a rice steamer then use that. If you don’t have a rice steamer then I whole-heartedly recommend that you get one! |
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| Serves 4 |
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| Preparation Time: |
20 minutes |
| Cooking Time: |
20 minutes |
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| 350g peeled Prawns, fully thawed if frozen |
| 1 small can Baby Sweetcorn, drained |
| 1 large Onion, sliced |
| 2 cloves Garlic, crushed |
| 6 sticks of celery, trimmed and chopped |
| 1 large Red Pepper, de-seeded and chopped |
| 2 tablespoons oil |
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| Sauce Ingredients: |
| 1 teaspoon Cornflour |
| 1 tablespoon Light Soy Sauce |
| 1 teaspoon Mad Dog Inferno |
| 1 tablespoon Tomato Puree |
| 1 tablespoon clear Honey |
| 2 tablespoon Dry Sherry |
| dash of Worcestershire Sauce |
| Salt and Black Pepper, freshly ground |
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| Coconut Rice Ingredients: |
| 200g Long Grain Rice (brown rice if preferred) |
| 600ml water |
| 50g Creamed Coconut |
| 1-2 teaspoons Fennel Seeds |
| 2 Bay Leaves |
| Salt, to taste |
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| Dissolve the creamed coconut into the water and cook the rice with this and the fennel seeds, bay leaves and salt. Remove bay leaves when done.
Next, prepare the sauce. Mix the cornflour with the soy sauce to a firm paste. Stir in the hot sauce, tomato puree, honey, sherry and Worcestershire sauce, season with salt and pepper. |
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| Heat the oil in a large frying pan, add the garlic and onion and stir-fry for 2 to 3 minutes until the onion has softened. Add the sweetcorn, celery and pepper to the pan and stir-fry for a further couple of minutes. Add the prawns into the pan and cook, stirring all the time, for about 5 minutes or until the prawns are heated through.
Stir in the sauce and continue cooking until the sauce thickens and becomes clear, 2 to 3 minutes. Serve hot on a bed of the coconut rice. |
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Recipe supplied by ChilliWorld |
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