6 or 10 green prawns, remove shell, de-vein, tail left on
½ tsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
2 tablespoons shallots (scallions), sliced diagonal
½ teaspoon garlic, crushed
½ teaspoon ginger, grated
¼ teaspoon turmeric
1 tablespoon fish sauce
2 teaspoon lemon juice
1 cup (250ml) coconut milk
Extra-virgin olive oil
¾ cup basmati rice
¼ cup shallots (scallions) thinly sliced diagonally
1 red chili, thinly sliced diagonally
¼ cup coriander (cilantro) leaves
- Dry roast coriander, cumin, and fennel seeds in a fry pan over low heat until fragrant, remove from heat and place in a mortar and pestle and ground seeds.
- Heat a little olive oil in a fry pan and add shallots (scallions), garlic and ginger. Saute for 30 seconds then add crushed seeds and turmeric and stir through. Add fish sauce and coconut milk and bring to the boil, reduce heat and simmer over low heat for 2-3 minutes. Strain sauce through a fine sieve over a clean saucepan and set aside.
- For the rice, place in boiling salted water and cook until al dente, drain and set aside. Heat a non-stick pan over medium heat add a little olive oil, saute prawns for 2-3 minutes then add prawns to the sauce, simmer until sauce is heated and get ready to serve.
Using 2 serving bowls place rice in the centre, (shape rice into a dome) and arrange 3 or 5 prawns around the edge of the rice with tails up. Spoon sauce over the prawns and garnish with scattered shallots (scallions), coriander (cilantro) and chili over the top and serve.