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Ingredients:
- 800g Regal Raw King Prawns, defrosted & shelled
- 1 tsp Lemongrass Puree
- 1 tsp Galangal Puree (or ginger puree)
- 2 tsp mild Chilli Paste
- 1 tbsp Thai Fish sauce (Nam Pla)
- 25g Creamed Coconut
- 600ml Vegetable Stock
- 350g Rice
- 2 tbsps fresh Coriander, chopped
- 1 Green Chilli, deseeded & finely chopped
- 12 pre-soaked Wooden Skewers
Method:
- Thread the prawns onto the skewers through tail and top; place in a shallow dish.
- Mix together the lemon grass, galangal (or ginger), chilli paste and fish sauce and pour over the prawns.
- Put the creamed coconut and vegetable stock in a pan and heat until the coconut dissolves. Add the rice to the simmering stock and cook until the rice is tender or has absorbed the stock.
- Meanwhile, heat the grill to high; line the grill with foil and place the skewers on top in a single layer (you may have to cook in 2 batches).
- Grill for 5 minutes or until the prawns turn pink, turning once.
- Add the chopped chilli and coriander to the rice mix through then serve immediately with the prawn skewers.
Serves 4
