Coconut Lime Garlic Rice with Ginger Chilli Prawns

Ingredients

Coconut ginger chilli prawns

• 400g prawns (de-veined)
• 50g ginger (chopped)
• 10g garlic (chopped)
• 2 pcs Chilli (chopped)
• 50g onion (chopped)
• 1 Lime (zest and juice)
• 100ml Coconut milk (fresh)
• Salt

Coconut herb brown rice

• 1kg Brown rice (washed)
• 2 Lime zest and juice
• 15 g Garlic (chopped)
• 2 onion (chopped)
• 3L Coconut milk fresh
• 2g Salt

Method

Coconut ginger chilli prawns

1. In a bowl combine the coconut milk, lime juice and zest, chopped chilli ginger, garlic, onion and salt. Mix thoroughly.
2. Once mixed properly poor over the prawns and let marinate in fridge for 30 min.
3. Place a pan on the stove with some oil and butter. Once the butter is foamy, add the prawns and cook. Make sure to constantly baste with the coconut marinade.
4. The cooking process will take approximately 2 to 3 min on high heat.

Coconut herb brown rice

1. Place a pot on the stove, add some oil. Once hot sauté off the onion & garlic. Try not to get any color on your aromats. Once cooked add your Trukai Brown rice and sauté off for approximately 1 min.
2. Add the coconut milk, salt and zest.
3. Cover the pot of rice with a lid and bring to boil. Once boil, turn the heat down to simmer and cook out for approximately 20 min on low. Once rice is cooked take of heat and allow to sit for 5 min to dry out. Take fork and mix to make the rice fluffy. At this stage add the lemon juice.

Serve with coconut ginger prawns