Coconut Prawns with Cucumber Salad

197

Ingredients:

• Brown Basmati Rice – 200 gms
• Coriander Seeds – 1/2 tsp
• Egg Whites – 2, lightly beaten
• Coconut – 100 gms, desiccated and unsweetened
• Tiger Prawns – 24, raw and peeled
• Cucumber – 1/2
• Spring Onions – 4, thinly sliced
• Sesame Oil – 1 tsp
• Fresh Coriander – 1 tblsp, finely chopped

Method:

1. Bring a large saucepan of water to boil.
2. Add the rice and cook until tender.
3. Drain and keep covered with a clean tea towel.
4. Soak 8 wooden skewers in cold water for 30 minutes and drain.
5. Crush the coriander seeds.
6. Heat a non-stick frying pan over medium heat.
7. Add the crushed coriander seeds and cook, turning, until they begin to colour.
8. Tip onto a plate and set aside.
9. Put the egg whites into a shallow bowl.
10. Add the coconut into an another bowl.
11. Roll each prawn first in the egg whites, then in the coconut.
12. Thread onto a skewer.
13. Repeat till each skewer has 3 coated prawns.
14. Preheat the grill to high.
15. Peel long strips from the cucumber.
16. Toss with the spring onions and oil in a bowl and set aside.
17. Cook the prawns under the grill for 3 to 4 minutes on each side or until slightly browned.
18. Mix the rice with the toasted coriander seeds and fresh coriander.
19. Divide this and the cucumber salad between bowls.
20. Serve with the hot prawn skewers.