- Prep time
- 5 minutes, plus 1 hour marinating PT0.083333333333333M
- Cook time
- 20–25 minutes PT25M
- 4 servings
From the tangy chili marinade to the soothing coconut milk in the rice, this dish is full of flavor. For best results, grill the prawns until just firm, but make sure to avoid overcooking.
Thai Chili Tiger Prawns:
- 8 prawns (8–10 count), peeled and deveined
- 2 tablespoons Thai chili paste
- 2 tablespoons chopped basil
- 2 tablespoons chopped garlic
- 2 tablespoons chopped shallots
- Kosher or sea salt and cracked black pepper, to taste
- 4 tablespoons olive oil
Coconut Rice (Colombian Style):
- 2 cups rice
- 3 cups water
- 1 cup coconut milk
- 4 tablespoons olive oil
- 1 tablespoon sugar
- Kosher or sea salt, to taste
Butterfly the prawns by gently running a sharp knife along the back of each prawn. Mix together marinade ingredients and marinate the prawns for about 1 hour. Grill over medium-high heat until firm, about 3 minutes on each side.
For the coconut rice, combine rice, water, coconut milk, olive oil and sugar, and bring to a boil. After the rice has reached boiling, reduce to a simmer, cover and cook for an additional 20 minutes.
Techniques used in this recipe:
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
- <p><strong>basil:</strong> native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.</p><p>The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality. </p><p>Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.</p>
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