Posted on 06/22/2016
A glass of Corvo Bianco and some good company are the only things needed to enhance enjoyment of this delicately spiced dish inspired by Vietnamese cuisine.
To serve 4:
- 750 gr prawns
- 500 ml coconut milk
- 1 Tablespoon oil or ghee (clarified butter)
- 2 Onions
- 2 Cloves garlic
- 2 Chopped chillies
- 1 Teaspoon ground turmeric
- 1 Teaspoon curry powder
- Salt
- Basmati rice
- Cumin seeds
Step 1 – Shell and devein the prawns and rinse under cold, running water. Heat the clarified butter or oil in a pan and gently sauté the onions. When the onions have softened and become golden, add the garlic, chilli, turmeric and curry powder. Cook over a medium heat for about a minute while stirring.
Step 2 – Add the coconut milk and salt and simmer for about 10 minutes over a low heat. Add the cleaned prawns and mix in gently. Cook over a low heat for 12 minutes.
Step 3 – In the meantime, cook the basmati rice in salted water to which you can add some cumin seeds for added flavour. Drain the rice as soon as it is cooked to perfection.
Step 4 – Place the basmati rice on a large serving dish and the prawns in coconut milk in a large bowl in the centre of the table so everyone can help themselves.
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