Coconut Rice Prawn Salad Food

SHRIMP WITH COCONUT RICE

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

MANGO AND COCONUT RICE SALAD

Steps:

• Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
• Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
• Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

ANA'S GRILLED GARLIC SHRIMP OVER COCONUT RICE WITH MANGO CUCUMBER SALAD AND GUAVA DRESSING

Steps:

• Coconut Rice:
• Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
• Marinated Garlic Shrimp:
• Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
• Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
• Mango Cucumber Salad with Guava Dressing:
• In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

SPICY COCONUT SHRIMP-RICE NOODLE SALAD

Steps:

• Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
• Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
• Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
• Sprinkle with remaining coconut.

COCONUT MANGO SALAD WITH SHRIMP

Steps:

• Heat a medium skillet on medium and add oil. When you see a wisp of white smoke, add the shrimp and lightly saute them for about 1 minute, then reduce the heat to low. Add the shallots, garlic and Thai chilies and cook them for an additional minute, until the shrimp are just cooked through.
• Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until the sugar is dissolved. Transfer the shrimp and dressing to a serving plate. Allow to cool for a few minutes. When ready to serve, arrange the mango, coconut and red onion in the serving bowl. Toss to combine, and garnish with scallions and cashews.

COCONUT RICE & PRAWN SALAD

Steps:

• Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
• Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
• Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

PRAWN NOODLE SALAD WITH LIME COCONUT DRESSING

Steps:

• Steam Prawns
• Pour boiling water into TM bowl. Add prawns to the simmering basket and carefully insert into TM bowl. Cook 7 mins / Varoma / speed 2.
• Spread prawns out onto a plate and set aside to cool while preparing the rest of salad. No need to wash TM bowl.
• Salad
• Place onion into TM bowl and chop 2 sec / speed 5. Set aside into a large salad bowl.
• Place carrot into TM bowl and chop 2 sec / speed 5. Set aside with onion in salad bowl.
• Place ⅓ cabbage and coriander into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Place ⅓ cabbage and mint into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Place remaining cabbage and kale into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Add cooled prawns to salad bowl (depending on size of prawns cut so they are approx. 2-3 cm).
• Dressing
• Place ginger and chilli into TM bowl and chop 5 sec / speed 9.
• Scrape down and add remaining dressing ingredients and mix 10 sec / speed 4.
• Vermicelli Rice Noodles and Serving
• When ready to serve, combine the dressing with the prawn salad.
• Rehydrate the rice noodles following the packet directions.
• Divide the noodles onto 4 serving plates or bowls and spoon the salad on top. Ladle over any extra dressing.

PRAWN SALAD WITH COCONUT DRESSING

Steps:

• Shell and de-vein the prawns, leaving tails intact.
• Place all dressing ingredients in a jar and shake well.
• Place prawns, mango, and avocado in a bowl and toss with dressing.
• Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
• Serve and enjoy!
• Makes 4 servings.
• Make sure to use fully-ripe mangos and avocados in this recipe.

COCONUT RICE & SHRIMP SALAD

Steps:

• Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
• Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chili sauce. Stir shrimp into the dressing and set aside while the rice finishes cooling.
• Fluff up the rice with a fork, then toss with the cucumber, cilantro leaves and snow peas. Serve in bowls, scattered with shrimp and dressing.