Grilled Thai Chili Tiger Prawns with Coconut Rice

Made these for the in-laws a little while back - was a big hit!
Grilled Thai Chili Tiger Prawns with Coconut Rice -



Ingredients
  • 4 prawns (or REALLY large shrimp)
  • 2 tablespoons Thai chili paste
  • 2 tablespoons basil, chopped
  • 2 tablespoons garlic, chopped
  • 2 tablespoons shallots, chopped
  • Kosher or sea salt and cracked black pepper to taste
  • 4 tablespoons olive oil

Coconut Rice
  • 2 cups rice
  • 3 cups water
  • 1 cup coconut milk
  • 4 tablespoons olive oil
  • 1 tablespoon sugar
  • Kosher or sea salt to taste
Directions
Butterfly the prawns by gently running a sharp knife along the back of each prawn. Remove any veinous material present. Mix together marinade ingredients and marinate the prawns for about 1 hour. Grill, meat side down, over medium-high heat until firm, about 3 minutes each side.
For the Coconut Rice -
Bring the rice to a boil with all the ingredients, then reduce to a simmer and cover for 20 minutes.

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