Today's recipe is a cracker. It's vibrant, fresh, colourful and most importantly it's delicious! I rarely cook with prawns because hello! Pricey or what? But on the rare occasion that I do, I bloody love it. They make a meal extra special and if you're ever looking for a date night dish then this is the one for you. You can bet that these sweet, spicy and suculent prawns coupled with crunchy peppers and cucumber on a bed of creamy coconut rice will blow your date away. That's if the alliteration doesn't sweep you off your feet first. Literary seduction, no? ALSO - can we just talk about coconut rice? It has changed my world. Seriously incredible. I'd never thought to cook rice in coconut milk before but it adds such a special twist to your regular boiled rice. This recipe and method is also super easy to scale up or down too. Woohoo! Anyway I'm getting carried away without telling you about the very important second part of this post - a review! This delightful recipe comes from book Three Sisters Bake. The premise of the book is one I love, all about creating healthy, delicious plates that taste as good as they look. You can imagine then, when the lovely people over at Three Sisters Bake HQ got in touch and said would like to review a book written by three ladies who had given up their day jobs to pursue their passion for cooking (aka MY DREAM!) I said HELLS YEAH with absolutely no hesitation. The words are friendly, the recipes mostly straightforward and the quality of the book is super. I love it!
It really is a beautiful book.
High quality, gorgeous photographs. Sadly there aren't photographs for every recipe but the majority are accompanied with a photo.
The cake below looks perfect for a summer wedding, right?! I need someone to get married so I can make it.
If you're after a beautiful book with friendly, easy to follow recipes for those special days when you're sharing food with friends and family then this is the book for you. If you want to get hold of your own copy you can do here.
For Lime and Chilli Prawns with Coconut Rice (serves 2):
For the prawns
2 tbsp oil (preferably sesame, but I used vegetable)
1cm piece ginger, finely chopped
lime, grated zest and juice
1/2 large red chilli, finely chopped
1 garlic clove, finely chopped
1 tsp brown sugar
12 raw shelled king prawns
bunch of coriander, chopped
1 red pepper, core removed and cut into strips
1/3 cucumber, cut into thin sticks
For the coconut rice
225g white basmati rice
225ml coconut milk
225ml cold water
Begin by mixing the oil, ginger, lime zest and juice, chilli, garlic and sugar in a bowl and add the prawns. Leave to marinate while you prepare your rice and garnish.
Here's another reason to love prawns - they suck up a marinade super quick.
Now pour the rice, coconut milk and water into a medium saucepan, stir and bring to the boil. Then turn down the heat and cover with a lid and cook gently for 12 minutes until the rice is tender.
Whilst your rice is cooking prep your other ingredients. Slice peppers and cucumber, chop coriander.
Once the rice is tender, remove from the heat and allow to stand for five minutes with the lid on.
Now grab a large frying pan or wok and put onto a medium heat. Remove the prawns from the marinade and fry for 3-4 minutes until they turn pink.
Then add the peppers and continue to cook for 2 more minutes.
When ready to serve remove the lid from the rice and run through with a fork until fluffy. Expect it to be a little sticky.
Serve by diving the rice into two bowls and topping with the prawns. Garnish with the cucumber and coriander and you're ready to rock and roll!
This is definitely one for the fancy summer dinner repertoire!
Super job, Three Sisters Bake. This one was an absolute favourite!