Prawn and King Fish Skewers With Coconut Rice |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found a few recipes when visiting mum that I wanted to try so I am posting here for safe keeping. This sounded really good Ingredients:
16 king prawns (large and green) |
4 (300 g) kingfish fillets |
1 tablespoon ground cumin |
2 teaspoons ground coriander |
1/2 teaspoon chili powder |
1/4 cup peanut oil |
2 teaspoons fish sauce |
2 teaspoons lime juice |
1 3/4 cups long-grain white rice |
1 2/3 cups coconut cream |
2 1/4 cups water |
1/3 cup flaked coconut |
3/4 cup roughly chopped fresh coriander leaves |
Directions:
1. Shell and devein prawns leaving tails in tact. Cut each fillet into six pieces. Thread alternate pieces of fish and prawns on Skewers, either metal or soaked wooden ones.
2. Combine spices, oil, sauce and juice in a small bowl; brush over fish and prawns. Cook skewers on heated oiled grill plate, or grill, or BBQ until browned all over and cooked as desired,.
3. Serve with coconut rice.
4. To Make the Rice.
5. Combine rice, coconut cream and water in a large saucepan, bring to the boil, stirring occasionally.
6. Reduce heat and simmer, covered for about 20 min's or until liquid is absorbed and rice is just tender.
7. Meanwhile heat a small frying pan, add flaked coconut and cook over a low heat until browned lightly.
8. Stir toasted coconut and coriander into cooked rice.
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