Coconut rice with quick pickled veg and prawn skewers recipe

Name: Coconut rice with quick pickled veg and prawn skewers recipe
Cook time: 1 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 100ml rice vinegar; 100ml water; 2 tsp sugar; 1 generous pinch salt; 2 carrots, peeled; 1 Lebanese cucumber; 200g basmati rice; 400ml coconut milk; 400ml water; good pinch salt; 16 prawns, shells removed, tails left on; 1 tbsp olive oil; 1 red chilli, seeds removed, finely chopped; 1 tbsp black sesame seeds; 1 tbsp soy sauce; 75g peanuts, roasted and roughly chopped; 1 red chilli, sliced at a diagonal; 1 large handful herbs (red amaranth, coriander and Thai basil work well)

Rachel Khoo

November 21, 2017

Coconut rice with quick pickled vegetables and prawn skewers.William Meppem

easyTime:1-2 hoursServes:4

Serve this coconut rice salad on one big platter and let people just get stuck in. The pickles add a light freshness and the Asian herbs bring a strong fragrant note and plenty of colour to this medley of textures and tastes. Try it as part of a big summer spread, or bring it to a picnic. Just be sure to cool the rice down quickly and store it in the fridge if you aren't eating it right away.

Ingredients

100ml rice vinegar
100ml water
2 tsp sugar
1 generous pinch salt
2 carrots, peeled
1 Lebanese cucumber
200g basmati rice
400ml coconut milk
400ml water
good pinch salt
16 prawns, shells removed, tails left on
1 tbsp olive oil
1 red chilli, seeds removed, finely chopped
1 tbsp black sesame seeds
1 tbsp soy sauce
75g peanuts, roasted and roughly chopped
1 red chilli, sliced at a diagonal
1 large handful herbs (red amaranth, coriander and Thai basil work well)

Method

In a bowl, mix the vinegar, water, sugar and first measure of salt together. Stir to dissolve. Cut the carrots into strips lengthways, or use a julienne peeler to cut them into matchsticks. Cut the cucumber into thin rounds. Add to the vinegar. Leave to sit in the fridge for at least an hour.
To cook the rice, place the coconut milk, water and second measure of salt in a saucepan. Bring to a simmer and add the rice. Cook for 10-12 minutes over a low heat, just simmering with the lid on until just cooked, then remove from heat. Place a clean tea towel over the top and leave to steam for a further 10 minutes.
In the meantime, thread the prawns on skewers, 4 per skewer. Place in a shallow baking dish and rub with the oil and finely chopped chilli.
Heat a griddle pan over a high heat and when smoking hot add the prawn skewers. Cook for 2-3 minutes on each side, or until just cooked with some char lines. Scatter with the soy sauce and sesame seeds.
Serve the rice on a platter with the pickles, peanuts, prawn skewers, sliced chilli and herbs. Serve with a spicy sambal or sweet chilli sauce.