Ingredients
- 1½ lb large Prawns, peeled and deveined
- 2½ tbsp Lemon Olive Oil
- 2 tbsp Mango & Passionfruit Balsamic Vinegar
- 1 tbsp honey
- half tsp garlic powder
- Half tsp salt
- quarter tsp black pepper
- pinch of red pepper flakes (optional)
Coconut Rice
- 300g jasmine rice
- 250ml coconut milk
- 250ml water
- ½ tsp salt
- 1 tsp Lemon Olive Oil
Garnish
- Fresh Coriander
- Lime or lemon zest
- Toasted coconut flakes
- Sliced mango or avocado
Method
Rinse rice. Combine rice, coconut milk, water, salt, and Lemon Olive Oil in a saucepan.
Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
Remove from heat and fluff. Marinate the Prawns In a bowl, whisk Lemon Olive Oil, Mango & Passionfruit Balsamic, honey, garlic, salt, pepper, and red pepper flakes. Toss Prawns to coat. Marinate 10 –15 minutes.
Cook the Prawns by heating a Pan over medium-high heat. Add Prawns and cook 2–3 minutes per side until pink and lightly caramelised.
Pour remaining marinade into the pan during the last minute and simmer briefly to glaze.
Spoon coconut rice into bowls. Top with shrimp and glaze.
Finish with fresh herbs, zest, and an extra drizzle of Lemon Olive Oil if desired.