Recipes Nugget Markets Signature Recipes
Grilled Thai Chili Tiger Prawns with Coconut Rice
- Prep time
- 5 minutes, plus 1 hour marinating PT0.083333333333333M
- Cook time
- 20–25 minutes PT25M
- Yield
- 4 servings
- Difficulty
From the tangy chili marinade to the soothing coconut milk in the rice, this dish is full of flavor. For best results, grill the prawns until just firm, but make sure to avoid overcooking.
Ingredients
Thai Chili Tiger Prawns:
- 8 prawns (8–10 count), peeled and deveined
- 2 tablespoons Thai chili paste
- 2 tablespoons chopped basil
- 2 tablespoons chopped garlic
- 2 tablespoons chopped shallots
- Kosher or sea salt, to taste
- Cracked black pepper, to taste
- 4 tablespoons olive oil
Coconut Rice (Colombian Style):
- 2 cups rice
- 3 cups water
- 1 cup coconut milk
- 4 tablespoons olive oil
- 1 tablespoon granulated sugar
- Kosher or sea salt, to taste
Preparation
Butterfly the prawns by gently running a sharp knife along the back of each prawn. Mix together marinade ingredients and marinate the prawns for about 1 hour. Grill over medium-high heat until firm, about 3 minutes on each side.
For the coconut rice, combine rice, water, coconut milk, olive oil, and sugar, and bring to a boil. After the rice has reached boiling, reduce to a simmer, cover, and cook for 20 minutes.
Techniques used in this recipe:
- butterfly
-
butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
