Caribbean with Mexican Influence - Fine Dining
Serves 3-4
Ingredients
- 1.5 Cups of Long Grain Rice
- 450g Jumbo Prawns Fresh
- 6 Large Garlic Cloves
- 3.5 Cups of Water
- Salt to Taste
- 1/2 Tsps. of Jalapeno Powder
- Juice of 1 Lime and or Lemongrass 1/4tsp (pinch)
- 1 Tbsp Olive Oil
- 400ml Coconut Milk
- 1/2 Tsp Habanero Powder - optional
- Fresh Coriander to Garnish
Instructions
- Soak the chopped Puya in the water if using pods in the cup of water for 10 mins
- Cook the rice in half water and half the coconut milk - cook through the rice in a covered pan making sure it does not stick to the pan, and bring to the boil, simmer until the liquid starts to disappear - cover and allow to finish cooking under its own heat - 10mins
- Pulse the garlic, 0.5 cup of water, salt, in a blender to mix but not pulp and pour over the prawns to marinate for 10 mins
- Strain the liquid from the prawns, pour over the lime juice or lemon grass, jalapeno powder
- Heat 1 Tbsp olive oil and cook the shrimp, usually just a minute, add the hydrated chilli and any other chilli, add 200g of coconut milk to the pan, and cook for 30 secs - 1min
- Serve the prawns on the rice and garnish with Coriander
Enjoy