February 20, 2011

PRAWN, LIME, CILANTRO, AND COCONUT RICE SALAD


When we were in Australia last fall, I loved scouring all the wonderful cooking magazines from that part of the world. There was a freshness and enthusiasm that really resonated with me. I clipped numerous recipes and kept them folded up in my journal until we had a real kitchen. In Bali, we are cooking a lot. Our kitchen equipment is pretty limited compared to home, but it is unmatched when I think of most cooking spaces we've encountered while traveling.

This recipe from Delicious Magazine is a new favorite at our place. The pureed lime, coconut cream, and cilantro are so fresh and tasty that I actually wanted to drink the dressing on its own. The combination of flavors and textures in the final salad is perfect - citrusy, herby, creamy, crunchy, with a hint of heat.

INGREDIENTS
adapted from Delicious November 2010
  • 1 1/2 cups rice
  • 2 pounds prawns
  • 2 tablespoons peanut, coconut, or canola oil
  • 1/4 cup lime juice
  • grated zest of one lime
  • 1 tablespoon grated palm sugar or brown sugar
  • 1/2 cup coconut cream
  • 1 bunch fresh cilantro
  • 1 long red chili, seeds removed and finely chopped
  • sea salt
  • 1 cucumber, peeled and finely chopped
  • 4 spring onions, sliced thin
  • 1/4 cup roasted peanuts, chopped (I used small Asian peanuts and left them whole)


Cook rice. (Both brown rice and white rice work for this dish.) Rinse cooked rice under cold water and set aside to cool.

Peel prawns. You can leave the tails on if you like the look. Heat oil over medium heat. Quickly saute prawns until they turn pink and are cooked though. Toss with a pinch or two of sea salt to season. Set aside.

In a blender, puree lime juice, zest, sugar, coconut cream, a pinch of salt, and most of the cilantro leaves (save a few sprigs for serving). Add additional salt if necessary.

Place a scoop of rice on 4 plates. Top with prawns, cucumber, spring onion. Drizzle dressing over each salad. Sprinkle peanuts and cilantro leaves over the top. Serve with sliced lime.

Eat and Enjoy!


Serves 4

16 comments:

  1. i subscribe to delicious so have a great bank of their recipes...this salad does look lovely..i like the images of the ingredients on the clothe too. dayle

    ReplyDelete
  2. This is my first time to your blog, and I just wanted to say I absolutely love your pictures! Beautiful :)

    ReplyDelete
  3. Dayle, Delicious was great. I wish I could easily get my hands on it back in America. Lucky you to have a bank of their recipes!

    Megan, thanks so much for the nice comment:)

    E

    ReplyDelete
  4. Hi E!
    In typical fashion, your posts and photography lure me in and get my taste buds all aflutter! I am definitely making this and have one question regarding the coconut cream: Is it the same as the canned, unsweetened coconut "milk" we use in the states?
    I've been stockpiling limes from a large tree that hangs over a trail I walk along each morning. I'm almost embarrassed to admit that I am one of "those" people, but it appears the owner has no use. But I do!

    ReplyDelete
  5. Your photos and recipes are so wonderful. We'd love for you to share your recipe at dishfolio.com!

    ReplyDelete
  6. Lemons and Lavender,

    Good for you for hoarding the unloved limes. I am one of "those" people as well!

    About the coconut cream....In the Pacific and Asia, I keep finding "coconut cream" at the supermarkets and it seems to be a very popular ingredient in so much cooking in these parts. I wonder if Asian markets in the US would sell just the cream. Otherwise, buy a can of the "milk" (the full fat version) and just use the thick heavy cream that rises to the top of the can.

    You will love this recipe!

    Cheers!
    E

    ReplyDelete
  7. Gosh - I'm late to your blog. The pictures are stunning. I am going to stop what I was in the middle of doing when I get distracted, and have a proper look through your site. Thanks for the inspiration.

    ReplyDelete
  8. That looks so amazingly fresh and vibrant and good!

    ReplyDelete
  9. Sprinzette and Kevin - Thanks so much for stopping by!

    ReplyDelete
  10. I am glad that I stumbled upon your blog. I have been seeking for a really nice recipe for this weekend. I think I found it! Thanks.

    ReplyDelete
  11. Just found your blog tonight when I was hunting down recipes involving lime, cilantro, and peanuts. As I only had light coconut milk (it was gifted to me, I would never buy anything less than full fat!), the sauce was a bit runny. But I used a proportional amount and it worked out great - and I'll have leftover sauce to use in another way tomorrow. Thanks!

    ReplyDelete
  12. Hi Emma, thanks so much for taking the time to write and let me know about your experience with the dish. I so appreciate it! And just to let you know, I even with the fattier coconut milk/cream it is a rather thin sauce, with leftovers to enjoy the next day.
    Take care and thanks again!
    -E

    ReplyDelete
  13. AnonymousJune 15, 2011

    Loved this recipe. Funny finding an Australian recipe on an American blog. We do love fresh food down here AND David Tanis who is coming to Australia first week in October ... alas I will be in France with my food blogging daughter. May I suggest Erin that you take a look at her blog fourfigsandaduck.blogspot.com ... You have a similar style. Just love your blog. Am madly cooking my way through your recipes as I am where you are in taste and philosophically. Your photography is also excellent. Many thanks. Karen Rush

    ReplyDelete
  14. So excited to make this...but with "cauliflower rice" instead, thanks for sharing!

    ReplyDelete
  15. hwakerf,
    Ooooh, cauliflower rice will be great here. I hope you enjoy this recipe as much as I did!
    -E

    ReplyDelete
  16. Your post look yummy & delicious, I must try it. Thank you.Recipes.

    ReplyDelete

So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

Related Posts with Thumbnails