A gorgeous fusion of Nonya, Indian and Indonesian
= Coconut Rice =
2 cups jasmine rice
1 cup TCC Coconut Cream
1 cup water
Large thumb sized knob of ginger, peeled and sliced ~3mm thick
2 fresh pandan leaves, knotted
1 tsp. salt
= Prawns =
600g large green prawns
1/2 cup cornflour
1 litre rice bran oil for frying
3/4 cup butter
1/4 cup olive oil
1/2 cup fresh curry leaves
1/2 Tbsp white sugar
1 Tbsp Lee Kum Kee Minced Garlic
1/2 Tbsp Lee Kum Kee Premium Soy Sauce
1/2 Tbsp Squid brand Fish Sauce
1 cup shredded coconut, toasted until golden-brown
= To Serve =
Yeo's Sambal Olek
ABC Kecap Manis Sweet Soy Sauce
Fresh lime cheeks
1. Pop rice into a rice cooker, add coconut cream, water, ginger, pandan and salt. Stir, pop the lid on, switch to auto and leave to cook.
2. Heat oil in a pan over medium setting.
3. Peel and clean prawns, leaving the tails on if desired. Rinse and drain well, toss in cornflour to coat.
4. Once the oil is hot enough to sizzle, fry prawns in small batches for 60-90 seconds, until they curl up and start turning pink. Remove and drain.
5. Put a wok over low-medium setting. Heat butter and olive oil before adding the curry leaves. Keep stirring until the leaves begin to turn dark green.
Stir through sugar and garlic for 1-2 minutes to caramelise slightly before adding the soy and fish sauces.
Stir through the coconut and prawns briefly to combine and reheat the prawns.
6. Serve prawns with the coconut rice, sambal olek, kecap manis and lime.
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