Wednesday, 9 March 2016

Sriracha Prawns over Coconut Rice from 'My Kitchen Year' by Ruth Reichl.

I'm going to be brutally honest with you all. I wanted to make the 'Big New York Cheesecake' from Ruth Reichl's new book 'My Kitchen Year' which has a chocolate wafer base for dinner on Sunday. And since Tris left for sea that night I had no one to tell me what I could and couldn't have for dinner. But then this pesky thing call conscious kicked in, it's like the little devil on my shoulder but I did kind of agree that making a whole cheesecake for one isn't really the healthiest option so instead I went with the more dinner suitable recipe from her book. Sriracha Prawns over Coconut Rice.

The main ingredient is obviously Sriracha chilli sauce. This isn't a staple in our home so I didn't have any on hand and after hunting the supermarket isles for this Sriracha chilli sauce like a mad woman and coming up empty in the international food section I almost gave up hope. There have been a few recipes where I have had grand plans but then can't find an ingredient and have easily been defeated. I thought I'd check the sauce isle to see if for some odd reason it was there and boom! One last bottle was sitting there all on its lonesome. It was mine for the taking.

This recipe is sweet, sour and spicy all at the same time but is mellowed out by the coconut rice which almost acts like sour cream does to a spicy chilli. The prawns release their sweetness while the sauce is fragrant from the garlic and ginger but spicy and sour from the lime and Sriracha chilli sauce. As always, I can't cook rice for one and didn't follow that part of the recipe and I ended up with so much coconut rice I have it coming out of my ears (and freezer) now.

Sriracha Prawns over Coconut Rice | salt sugar and i

I've made this twice now, the second time I didn't have as many prawns as the recipe asked for so filled it out with some sugar snap pea which worked really well. Also ff your not a fan of seafood or have an allergy you could always substitute to for chicken breast. I think it's a great dinner to change up slightly for what you have in the cupboard/freezer at the time.

Next on the list to make from this Ruth's book is the pork dumplings. I want to make batch and freeze them for later mid-week dinners to put in asian soups or noodle dishes or even just on their own with the dipping sauce. You never know, with them in the freezer, it might even suppress the Friday night takeaway urges?

Now for those sweet-toothed readers who feel cheated and are still stuck on the cheesecake in the first sentence, you will find the recipe over on Bon Appetempt thanks to Amelia and for those Australians who have no clue what the 'Famous Chocolate Wafer' is, you'll find the recipe for them over on Smitten Kitchen, which Deb has created.

Sriracha Prawns over Coconut Rice

recipe from My Kitchen Year by Ruth Reichl (slightly adapted)
serves 3-4

450g prawns, peeled (I used frozen)
1 lime
Sriracha sauce
1 cup basmati rice
1 cup coconut milk
butter
salt
vegetable oil
1 brown onion, diced
2 cloves garlic, minced
1 knob ginger, grated
450g asparagus, cut into 1 inch pieces

- Start with the prawns. I used frozen thawed prawns for this recipe but if you can get raw prawns from the fish show, even better. Make sure they are peeled then place in a bowl with the lime juice and 3-4 tablespoons of Sriracha sauce and let marinade for abut 15 minutes.

- While the prawns are marinating, get on with the coconut rice. Wash the rice until the water runs clear. Drain and then sauté in a knob of butter. When its glossy add the coconut milk and 3/4 cup water (you can vary the proportions here to have more or less coconut milk, I used a whole can which is 400g and added less water). Add a pinch of salt, on medium heat bring to a boil, cover, then turn the heat down to low and cook for 20 minutes. Remove from heat and let sit for a further 10 minutes.

- Heat a frying pan over medium heat with about 2 tablespoons of vegetable oil in it. Once it is hot, add the onion, garlic and ginger and cook until the onions are translucent and it smells fragrant (about 5 minutes) add the asparagus and cook for a further couple of minutes. Lastly add the prawns and all their marinade, turn the heat up to high and cook until prawns are cooked through (about 3 minutes - depending on the size of them).

- Serve prawns over the top of the coconut rice with extra Sriracha sauce if you need more of a kick.

No comments:

Post a Comment

Thanks for stopping by, I love hearing from you! x

...

#giveaway 15 minute meals 30 minute meals 5 Minute Food Fix A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Annie Herron Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cabbage cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine dumplings easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer ENOTW Every Night of the Week Veg family Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german ginger gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow Happenings holiday home home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Lucy Tweed Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint miso Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickle pickles pie pizza Plenty Plenty More plum pork potato prawns preserving prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simon David Simple slow cooker Slow Cooker Central Small Victories Sophie Hansen soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Taste Tibet Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Comfort Bake The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What can I bring? What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi Yumi Stynes zucchini