Sweet and Chili Prawns with coconut sauce and Basmati rice

Purchase the prawns without the shell, but with the tail, from a Blue Island Fish Market               

Get all the ingredients ready:           

1. Boil the rice                             

2. Boil the prawns                      

3. Make the sauce                        

4. Serve with the rice 

Method:                                         

Put the rice in a colander and rinse twice. This removes any excess starch and gives fluffier rice when cooked. Next, put the rice in a pan, add two cups of water and the teabag (for flavour). Cover the pan with the lid and simmer on a low heat. Once the water has boiled, turn off the heat and let the rice stand in the covered pan for fifteen minutes to allow it to cook fully.    

Gently fry the spring onion and ginger in a frying pan with the coconut oil. Then add the prawns and fry them for about one to one and a half minutes on each side. Then add the peppers and cook until they are soft. Next, add the sweet chilli sauce, coconut milk and season (salt and pepper) to taste. Keep the prawns on a high heat until the sauce thickens, for about 4 to 6 minutes.

 Serve with the rice.