Rice with Coconut Milk and Crispy Prawns
- Recipe: Medium
- Preparation: 50 Min Total
- Cooking: 35 Min
- Portions: 2 People
Introduction:
Among the “Asian” cuisines that I love most is Thai cuisine.
Thai food is known for its five flavors: sour, sweet, salty, spicy and bitter. These flavors give the dish an extraordinary balance.
Thai cuisine is mainly based on rice and fish, which is also excellent for celiacs.
Today I propose you a recipe with a tropical flavor that contains all the flavors listed above.
Believe me you will be amazed … Try it!
Ingredients to cook the rice:
150 g of Basmati Rice
1 Sp. of Coconut Milk
300 ml of Water
1 Tsp. Green Curry
Q.b. Ginger powder
Q.b. of Himalaya Salt
Ingredients for the Prawns:
300 g of peeled Praw
Q.b. Rapè Coconut
Q.b. Quinoa flakes
200 ml of pasteurized Egg White
1 Lemon
Q.b. Extra virgin olive oil
Q.b. Pepper
Q.b. of Himalya Salt
Extra:
1/5 Avocado
Q.b. Fresh Coriander/Fresh Mint
Q.b. Pomegranate
Q.b. Cashews
Method:
In a saucepan, pour the water, coconut milk, ginger and salt.
Bring to a boil,and add the rice and lower the heat to low, let it cook until the water is completely absorbed.
About 10 minutes.
Meanwhile, work the shrimp.
Prepare a bowl with oil,lemon,a little water, salt and pepper, put the shrimp to marinate for 10 minutes.
Let’s prepare the breading for the shrimp. In 3 separate bowls, add the shredded coconut, quinoa flakes and egg white.
Pass the prawns in the egg white then in the quinoa and finally in the coconut.
Transfer the prawns to a baking sheet lined with parchment paper.
Bake (preheated oven) at 180 degrees for about 20 minutes.
When cooked,compose the dish.
Rice,shrimp, avocado, pomegranate, chopped coriander/mint and served with a sprinkle of grated lemon.
