Thai Chili Lime Prawns With Coconut Rice Recipe

About this recipe

Succulent prawns infused with chili, lime, and garlic, served over fragrant coconut rice. A vibrant meal bursting with flavors and textures.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 300 g Trs Flake Rice Thick Pawa 300G
• NaN Aroy-D Coconut Milk
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 100 G Jumbo Garlic 100g
• - Rajah Whole Red Chillies
• 100 g Wijaya Coriander Seeds 100G
• - Fish Sauce Squid Brand
• 450G Rice Flour, 450G
• 1 L Olive Oil – Organic
• 1 Kg White Granulated Sugar

Instructions

1. 1. Rinse the prawns thoroughly and pat dry with a kitchen towel.
2. 2. Marinate prawns with lime juice, minced garlic, fish sauce, and rice flour for 15 minutes.
3. 3. Cook the rice in a pot with coconut milk, water, and a pinch of salt until tender and fragrant.
4. 4. Heat olive oil in a pan and sauté the minced chili and garlic for 2 minutes until aromatic.
5. 5. Add the marinated prawns to the pan and cook for 4-5 minutes until they turn pink and are fully cooked.
6. 6. Sprinkle sugar and toss the prawns to caramelize slightly, enhancing their flavor.
7. 7. Plate the coconut rice on a serving dish and top with the chili lime prawns.
8. 8. Garnish the dish with freshly chopped coriander and lime wedges for added zest.