Thai Spiced Prawn And Coconut Oat Bowl Recipe

About this recipe

A hearty and flavorful breakfast featuring tender prawns, creamy coconut-infused oats, and aromatic Thai spices. Perfectly balanced to keep you energized all morning.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 500 G Quaker Rolled Oats Porridge
• NaN Aroy-D Coconut Milk
• - Potts Vegetable Stock Can
• 114G Sliced Lemongrass, 114G
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• - Rajah Whole Red Chillies
• - Fish Sauce Squid Brand
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 100 g Wijaya Coriander Seeds 100G
• 10G Avocado Leaves, 10G
• - Greenfields Black Peppercorns
• 1 L Olive Oil – Organic

Instructions

1. 1. Heat the olive oil in a skillet over medium heat and sauté the minced garlic, lemongrass, ginger, and chili for 2-3 minutes until fragrant.
2. 2. Add the prawns to the skillet and cook for 4-5 minutes until they turn pink and are fully cooked, then remove and set aside.
3. 3. In a saucepan, combine the rolled oats, coconut milk, and vegetable stock, and bring to a gentle boil over medium heat.
4. 4. Stir in the fish sauce, lime juice, and a pinch of salt and pepper, cooking the oats for 5-7 minutes until creamy and thickened.
5. 5. Return the cooked prawns to the saucepan, folding them gently into the coconut oat mixture to absorb the flavors.
6. 6. Remove the saucepan from heat and let it sit for 2 minutes to allow the oats to settle and thicken further.
7. 7. Serve the coconut oat bowl in two deep bowls, topping each with sliced avocado and fresh coriander leaves.
8. 8. Garnish with additional lime juice and a sprinkle of black pepper for added zest and aroma.