"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
The name is a mouthful, but believe you me that this is a new favorite meal! This was purely experimental, I thought this had a bit of a Caribbean flair to it but the ginger makes it somewhat Asian influenced so we’ll just call this one a fusion dish.
Here’s what you need:
What you do:
Start cooking your rice according to the packaging instructions. Add a 1/2 tbsp of coconut oil, a few grinds of sea salt, juice of half a lime, and the coconut water from a can of coconut milk (set the thicker cream aside in a bowl for later) to the rice as it cooks.
Chop the onion, bell peppers, and tomato. Place in a large skillet with a tbsp. of coconut oil and sauté on medium heat. Add juice of 1 lime, 1 tbsp. of ginger, garlic, and contents of one can coconut milk when vegetables are softened and onion has carmelized. Add spinach and basil and simmer at low heat stirring occasionally.
In a bowl mix the creamy coconut milk that you set aside earlier, 1 tbsp. ginger, juice of half a lime, egg, and add flour as needed to thicken. Mixture will be thick but should not contain clumps.
Remove heads and shells from prawns. Heat 1 tbsp. coconut oil in a skillet at medium heat. When oil melts, dredge prawns in the coconut/flour mixture and place in skillet. Batter should turn golden brown after 2-3 minutes. If oil in skillet starts to splatter, reduce heat. Use tongs to turn prawns to the other side and fry again until golden brown. Remove immediately and place on plate with paper towels to soak in any excess oil.
Rice should be done by now. Spoon rice and coconut vegetables on plates. Serve with prawns. Set out Sriracha chili sauce for garnish.
P.S. In honor of Fat Tuesday, I’m going to try my hand at making some gumbo tonight. I’ll let you know how it turns out…