Garlic Prawns and Coconut Rice
Inspired by the incredibly succulent and delicious prawns served out of food trucks in Hawaii this recipe received high praise from the whole family.
I know the picture isn’t the prettiest presentation of my new dinner recipe, but having the patience or skill to make plates look pretty just isn’t my forte 😂
Plus, with hungry mouths to feed it’s usually a dump it on the plate as quick as possible situation with aquick pic if the kids can wait a beat, and then it’s chow down time 😉
Nonetheless, this dinner was deeeee-licious!
Inspired by the memory of the incredible garlic butter prawns (shrimp) we ate from the food trucks in Hawaii, and in a bid to erase the memory of some tasteless, dry prawns in our recent Thai takeaway, I whipped up a new recipe for Garlic Butter Prawns and Coconut Rice which I served with a crunchy salad.
It was too easy and boy was it ever delicious! It’s so simple I wondered whether to bother blogging it but you all voted a resounding YES!
Tip: When buying prawns always try to get sustainable, Aussie, wild-caught prawns, much yummier and better for the environment than farmed or imported prawns.
- 20 prawns - shell, devein and remove tails
- 1/4 cup extra virgin olive oil
- 4 tablespoons butter
- 6 garlic cloves, peeled and finely chopped
- 1/2 cup continental parsley, finely chopped
- Sea salt
- 2 cups basmati rice
- 1 can coconut milk (I use Ayam Brand)
- 1.5 cups water
- 1 teaspoon sea salt
- NB: Cook the prawns in two frying pans so they don't overcrowd the pan (which means halve all the ingredients into the two pans)
- Heat the oil and butter in each frying pan until butter is just melted and reduce heat to low. Add chopped garlic, parsley, prawns and salt. Cook for 1 minute then turn the prawns and cook for another minute or until prawns turn a deeper pink colour and are cooked through.
- Spoon prawns onto coconut rice, squeeze over some lemon, and serve with a big green, crunchy salad
- Pop the rice on to cook and when almost ready, start cooking the prawns
- In a medium saucepan pop in rice, coconut milk, water and salt, stir and put lid on and cook on medium heat until boiling.
- Once boiling, turn down heat as low as you can go with the lid on, allowing rice to absorb the liquid. This should take around 20 minutes. Then turn heat off and leave the lid on so the rice can continue to steam for another 10 minutes. When ready to serve, fluff, and spoon onto plates.
- You can just make plain rice if you prefer
Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.