Thai King Prawns with Chilli and Ginger

recipe

Thai King Prawns with Chilli and Ginger

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'There's something irresistible about seafood in a seduction menu,' says white witch Titania Hardie. 'We're in the mood for love before we've tasted a bite'. This recipe is a spell for seduction, to be served with care.

Ingredients

For the dressing:
juice of 2 limes
2 tbsp palm sugar, or raw brown sugar
1 fresh red chilli, deseeded and finely chopped
1 clove garlic
100ml coconut cream
For the saffron rice:
175g basmati rice
1 tsp ground turmeric
a few strands of saffron
2 tbsp desiccated coconut
6 large raw king prawns in their shells
2 cloves garlic, crushed
1 tbsp grated fresh root ginger
1 small fresh red chilli, deseeded and finely chopped
2-3 kaffir lime leaves
1 stalk lemon grass, finely chopped
2 tbsp sunflower oil
1 bunch fresh coriander, coarsely chopped
1 bunch fresh mint, coarsely chopped

Serves: 2 Preparation: 40 Total Time: 40min

Directions

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Make the dressing by mixing all the ingredients and leave to steep.
Prepare the saffron rice. Mix the dry rice with turmeric, saffron and coconut. If you want to steam the rice, add 250ml water to this mixture, then steam over boiling water for 20-25 minutes, stirring 2 or 3 times to ensure the saffron is mixed in. If preparing on the hob by the absorption method, put the mixture in a saucepan that has a tight-fitting lid, add 300ml boiling water and cook gently until all the water is absorbed and the rice is tender, about 15 minutes. Fork through once to fluff and separate grains, and keep warm.
Towards the end of the rice cooking time, peel the prawns, leaving their heads and tails intact. Put the garlic, ginger, chilli, lime leaves and lemon grass in a pan with the oil and heat. When the oil is hot, add the prawns, and saute very quickly, turning them once.

Source: Titania Hardie