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Spicy Tiger Prawns Recipe, With Coconut Milk, pineapples, Spices Ginger and Rice.
Spicey Tiger Prawns
1 lge. red Onion; Garlic
Black cardamom; Fresh ginger; Oil; Lemon juice; 1 tin Coconut milk; Cashew nuts; Pineapple cubes; White pepper and salt; Long grain rice.
Your prawns should be a lovely blue grey colour with darker stripes if you have managed to find fresh or frozen prawns, for goodness sake don’t use those maggot sized prawns supermarkets try to fob you off with.
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.