Congratulations to the winner of the Spring Chef Experience, Nkem Odewunmi. I first saw Nkem’s work in this wonderful Facebook group I am part of and was blown away. Her presentation of dishes is out of this world. I mean she could take even kuli kuli and present it like the most foreign snack. For the challenge, the winner was supposed to cook with the Chef, however, we felt it would be better for Nkem to send a guest post instead. Hope you enjoy it this Coconut rice and quick shrimp dish.
The beauty of food is that there are so many elements that come into play; textures, flavours, colours, aromas – all these give eating a pleasurable extraordinary experience.
My coconut rice and spicy prawns in cucumber wraps evokes this sentiment succinctly, you have the creamy flavour packed rice accompanied by very feisty prawns and a cooling cucumber wrap with crunch. Each item complimenting the other without over powering. And the best part is it is super simple to put together.
Ingredients – To serve 4
2 cups of long grain rice
1 onion finely chopped
2 tsp garlic powder or 1 clove minced garlic
1 tsp powder ginger
1 1/2 cups coconut milk
1 cup beef or chicken stock.
2 blades lemon grass
I tsp dry parsley
1 tsp cayenne pepper
2 tsp freshly ground black pepper
Salt to season
1 tbs virgin coconut oil (optional)
2 cups pre-cooked medium sized prawns (or fresh prawns)
2 Tsp dill (fresh or dry)
3 large ripe tomatoes
2 tbs vegetable oil
2 cucumbers
The “How-to”
Rinse the rice thoroughly and place in pan with a out 5 cups of water. Bring to a boil for 10 – 15 minutes. Take off the heat and rinse thoroughly under running cold water. Sautée half portion of onion in coconut oil until translucent. Over medium heat, add the rice to the pot, pour in the coconut milk, stock, lemon grass and stir thoroughly then add in the ginger, 1 tsp garlic powder, 1 tsp black pepper and parsley, stir and cook rice on medium heat until tender. You may need to add a little more water or stock as necessary. Remember to take out the lemon grass before serving.
Finely chop tomatoes or puree in a blender. Heat vegetable oil in a pan and sautée the rest of the onions and add tomatoes to the pan as well as garlic, black pepper, cayenne pepper. Stir constantly for about 4 minutes on medium heat and about a tsp of salt. If using precooked prawns add it to the mix at this point and add dill. Cook for just 2 minutes. If using fresh prawns ensure that they are shelled, veined and rinsed thoroughly before adding them to the pot. Cook prawns for 5 – 6 minutes or until they are nice, pink and cooked (be careful not to over cook them you want them to be plump and moist not rubbery).
We are almost there! Now using a potato peeler take your rinsed cucumber and run the peeler lengthways to get nice even ribbons. Wrap one cucumber ribbon around your desired number of prawns, secure with a tooth pick or cocktail stick.
Now plate up your rice and enjoy!
This is one meal that your family and friends will not forget in a hurry!
Nkem Odewunmi
Www.facebook.com/foodfashionfusion
Twitter: @NkCaOd
4 comments on “Creamy coconut rice and fiery wrapped prawns – Nkem Odewunmi”