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Recipes |
|
Some Like it Hot - Prawns with Rice in Coconut Cream Soup |
| Ingredients: |
 500 grams
Frozen Cooked Prawns |
| 1 Cup White
Wine (and balance of the bottle to enjoy) |
| 1 Tablespoon
Olive Oil |
| ½ Teaspoon
Chilli Flakes |
| 2 Teaspoons
Crushed Garlic |
| 1 Tin Coconut
Cream |
| 2 tablespoons
Tom Yum Paste |
| Coriander
Leaves to Taste |
| Basil Leaves
to Taste |
| One Cup of
Rice |
| Open cupboard and get your wok out. Turn hob to a low heat. Toss in oil to prevent sticking and the frozen prawns. |
| Pour in cup of white wine and drink a glass yourself. Must be chilled to be enjoyed. |
| Bring wok to a simmer, add garlic and chilli. By this time the prawns have defrosted. |
| Maybe time for another glass of wine. |
| Plug in rice cooker with cup of rice and two cups of water. Everyone knows how to cook rice! |
| Heat prawns through on a medium heat - do not over-cook them. |
| Toss the lot into a strainer and waste the liquid. Cover the prawns to retain their heat. |
| Before opening the tin of coconut cream, shake the tin well. Pour contents into wok and bring to a simmer heat. |
| Add Tom Yum paste, coriander and basil. Stir with a wooden spoon, then add strained prawns and simmer to an eatable temperature. |
| Have another glass of wine. |
| Serve in bowls and let diners add the rice, which should be cooked by now. This soaks up the coconut soup and prawns. |
| To give the meal some colour, serve with cooked green vegetables such as frozen peas, cauliflower and broccoli. |
| Finish the rest of the wine with your partner (serves two). Have a great evening. |
