Thursday, 21 January 2016

Prawn Moqueca with Coriander Rice

This has the most extraordinary tasting sauce, it is totally out of this world and yet it was actually really easy to make. The rice is a bit of a faff but a rice cooker helps this enormously. I completely recommend making this dish it was just so good.

Prawn Moqueca with Coriander Rice (from The London Foodie)
Serves 6

750g large fresh prawns, peeled and deveined
2 tbsp light soy sauce
½ tsp black pepper
2 garlic cloves, crushed
1 lemon, juice
400g tin chopped tomatoes
1 onion, finely chopped
2 tbsp olive oil
1 tsp paprika
400ml coconut milk
1 red chilli, deseeded and finely chopped

For the coriander rice:
450g japanese short-grain white rice
600ml water
2 tbsp extra virgin olive oil
1 tbsp salt
8 tbsp coriander, finely chopped
½ lemon, juice and zest
2 garlic cloves, crushed

Cook the rice according to packet instructions either on the stove or in a rice cooker.

Once the rice is cooked and before fluffing it, make a green coriander salsa by mixing the olive oil, salt, juice and fine zest of a lemon, crushed garlic cloves and finely chopped coriander in a bowl. Fold the coriander salsa into the cooked rice.

In a bowl, add the prawns, the light soy sauce, the lemon juice and garlic, mix well, cover and marinade for 15 mins.

In a medium-sized cast iron pan, fry the chopped onion on a low heat until softened, about 5 mins. Add the paprika, 2 tsp of salt and the chopped tomato and simmer, stirring occasionally, until most liquid has evaporated and the mixture is thick, about 10 mins.

Stir in the coconut milk and finely chopped red chilli to the thickened tomato sauce, bring to the boil, then add the prepared prawns and its marinade, and cook until the prawns have gone lightly pink, about 1-2 mins.

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