Spicy Tiger Prawns.
Mouth watering good!!
Ingredients
- 200 gms Prawns, Raw king praws or tiger prawns
- One Onion, Red for preference
- inch cube Ginger, Fresh or frozen
- Teaspoon black cardamom, powder
- Teaspoon white pepper, powder
- One tin Coconut milk
- dessert spoon Coconut oil
- Sml tin Pineapple chunks
- 20 Cashew nuts
- 2 Cups Long Grain Rice
- 4 cloves Garlic
Instructions
- Wash and clean Prawns. Wash the rice, leave it for a few minutes under a running tap.
- Chop onions, garlic, and ginger chop them quite fine.
- Add some salt to your rice and leave it to stand for half an hour. Wash it clean again.
- Add oil to your wok or pan. I use coconut oil, but whatever you prefer.
- Add your onions, garlic, ginger and spices to the oil and stir-fry for two minutes.
- Add your onions, garlic, ginger and spices to the oil and stir-fry for two minutes.
- Add your coconut milk. Be careful not to have the oil too hot.
- Add the rice and stir well making sure it all covered with the onion mix.
- Add the prawns and stir well.
- Add a tablespoon of light soy sauce.
- Serve as soon as the prawns turn pink.
Garlic
tm60
Spicey Tiger Prawns in Detail.
Tiger Prawns
Your prawns should be a lovely blue grey colour with dark stripes whether you have managed to find fresh or frozen prawns,
First prepare the onions, garlic and ginger, whilst leaving the rice to wash under the tap. Once the rice is clean, leave it to stand half an hour in some hot water with a good pinch of salt. Then wash it again and leave to drain until the excess water has drained, give it a good shake too.
Heat some oil in your wok and place some ground black cardamom and some white pepper in the pan. Before the oil is too hot, carefully place in your rice and mix it well so that it all picks up some of the oil. Let it cook three minutes and then add your tin of coconut milk, mix well then transfer to a sauce pan to simmer, you may need to add a little water.
Heat some oil until it is very hot, if you have a wok then it is much safer than trying to use a frying pan for this, now place prawns into oil and shake the pan to cover the prawns with the hot oil as they begin to change to a soft pink, before this prepare your other ingredients. Now add chopped garlic about an inch or so of finely chopped ginger and the onion roughly chopped. Keep the pan moving, add the cashew nuts, and again keep the pan on the move, making sure that you keep the heat up.
Add the pineapple to the rice adding some of the juice to your prawn mix, and a good splash of lemon juice.
Serve the rice drizzle your prawn mix over the top add more lemon juice, garnish with fresh mint and parsley, and enjoy.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
30 min | 30 min | 1 hour | Serves 4 people. |
© 2011 Tony Mead
Comments
Tony Mead (author) from Yorkshire on April 25, 2012:
Derdriu, thanks for the visit and intererst.
No, I did not realise the fact about the pineapple, it was very much the age of discovery. I know Christopher Columbus brought the first ones back to Europe well Spain really. I love their flavour and use them quite a lot in Asian cooking.
of Charles II
We have a pretty witty king,
And whose word no man relies on,
He never said a foolish thing,
And never did a wise one"
many thanks I doff my cap once more.
Tony
Derdriu on April 24, 2012:
Tony, What a scrumptious, spectacular, spicy serving of tiger prawns you offer in this recipe! It's a guaranteed attention-getter for me when the recipe includes cashews, coconut (in any form), pineapple, and white pepper. Also, it's helpful the way you clue readers in to key preparation/cooking stages, such as the suffusing pink color of the prawn.
Respectfully, and with many thanks for sharing, Derdriu
P.S. Did you know that the pineapple was introduced into England during the reign of Charles II?
