Fried Rice with Prawns
Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but...
Roast Tiger Prawns
We serve Tiger prawns with a peanut coconut dip and fresh herbs.
For the king prawns:
| Ingredients (4 servings) | ||
|---|---|---|
| 12 | king prawns with shell and heads, fresh or defrosted | |
| 5-6 | twigs | coriander, chopped |
| juice of one lemon | ||
For the marinade:
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | olive oil |
| 2 | red Thai chillies, cut into thin rings | |
| 2 | kaffir lime leaves, cut into thin strips | |
| 1 | teaspoon(s) | fresh ginger, finely chopped or grated |
| 1 | handful | garlic, finely chopped or grated |
| 1 | teaspoon(s) | salt |
| 1/2 | teaspoon(s) | sugar |
| 1/2 | teaspoon(s) | turmeric, grated |
For the dip:
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | peanuts, shelled and unsalted | |
| 1 | teaspoon(s) | chilli powder |
| 1 | handful | garlic, peeled |
| ginger, approx. 2cm large, peeled | ||
| 40 | coconut cream | |
| salt | ||
| sugar | ||
| juice of one lemon | ||
- For the dip: In a dry pan toast the peanuts until they have taken on some colour (takes about 5 minutes). Purée with the other ingredients in a food processor.
- For the marinade: Mix all ingredients. Remove the prawn intestines if necessary. To do this, cut through the shell, but do not remove the shell (or heads). Mix the prawns with the marinade and leave it for at least 15 minutes.
- Switch oven to highest grill setting. Spread the prawns in a single layer on a baking tray.
- Grill until nicely coloured on one side (about four minutes), then flip over and let colour on the other side (another 2-3 minutes).
- Sprinkle with coriander, squeeze lemon juice over and serve on a tray with the peanut dip.