Coconut and Prawn Salad Recipe

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Ingredients:

  • Brown Basmati Rice – 200 gms
  • Coriander Seeds – 1/2 tsp
  • Egg Whites – 2, lightly beaten
  • Unsweetened Desiccated Coconut – 100 gms
  • Raw Tiger Prawns – 24, peeled
  • Cucumber – 1/2
  • Spring Onions – 4, thinly sliced, lengthways
  • Sesame Oil – 1 tsp
  • Fresh Coriander – 1 tblsp, finely chopped

Method:

  1. Bring a large saucepan of water to the boil.
  2. Add the rice and cook for 25 minutes or until tender.
  3. Drain and keep in a colander covered with a clean tea towel to absorb the steam.
  4. Soak 8 wooden skewers in cold water for 30 minutes and then drain.
  5. Crush the coriander seeds in a mortar with a pestle.
  6. Heat a non-stick frying pan over a medium heat.
  7. Add the crushed coriander seeds and cook, turning, until they begin to colour.
  8. Transfer to a plate and set aside.
  9. Put the egg whites in a shallow bowl and the coconut into a separate bowl.
  10. Roll each prawn first in the egg whites, then in the coconut.
  11. Thread onto a skewer.
  12. Repeat so that each skewer is threaded with 3 coated prawns.
  13. Preheat the grill to high.
  14. Peel long strips from the cucumber to create ribbons, put into a colander to drain, then toss with the spring onions and oil in a bowl and set aside.
  15. Cook the prawns under the preheated grill for 3 to 4 minutes on each side, or until slightly browned.
  16. Mix the rice with the toasted coriander seeds and fresh coriander and divide this and the cucumber salad between bowls.
  17. Serve with the hot prawn skewers.

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