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.
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!