- Prep time
- 5 minutes, plus 1 hour marinating PT0.083333333333333M
- Cook time
- 20–25 minutes PT25M
- 4 servings
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.
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 and 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 sugar
- Kosher or sea salt, to taste
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 an additional 20 minutes.
Techniques used in this recipe:
butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.
The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.
Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.
Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.
Grown in the north-central Spanish province of Ruenda. Responsible for one of Spain's top dry wines, Verdejo becomes nutty and honeyed with age - its aromas suggest pear.