Spicy prawn and pineap­ple poke

Gourmet Traveller (Australia) - - Food -

SERVES 4 // PREP TIME 20 MINS // COOK 20 MINS (PLUS STAND­ING)

What could be more Hawai­ian than co­conut? Co­conut milk adds a beau­ti­ful creami­ness to the rice base, while co­conut flakes bring just the right amount of crunch. Use an un­der­ripe pineap­ple here to bring tart­ness and com­plex­ity to the dish.

400 gm sushi rice, rinsed

250 ml (1 cup) co­conut milk

16 cooked prawns, peeled with tails in­tact

250 gm pineap­ple, thinly sliced

4 baby cu­cum­bers, thinly sliced length­ways

1 tbsp finely chopped Span­ish onion Co­rian­der, thinly sliced long green chilli, finely grated lime rind, toasted co­conut flakes and lime wedges, to serve

CO­CONUT-GREEN CHILLI DRESS­ING

70 ml co­conut milk

2 tbsp veg­etable oil

2 tsp rice vine­gar

1 tsp soy sauce Juice of

1 lime

½ long green chilli, thinly sliced

½ gar­lic clove, finely grated

1 Bring rice, co­conut milk, 250ml wa­ter and 1 tsp sea salt to a sim­mer in a saucepan, then re­duce heat to low, cover with a tight-fit­ting lid and cook with­out un­cov­er­ing for 20 min­utes. Re­move from heat and stand cov­ered for 10 min­utes, then un­cover and fluff up rice with a fork.

2 Mean­while, for co­conut­green chilli dress­ing, shake in­gre­di­ents in a jar to com­bine and sea­son to taste.

3 Di­vide warm co­conut rice among serv­ing bowls, top with prawns, pineap­ple, cu­cum­ber and onion, driz­zle with dress­ing to taste, scat­ter with co­rian­der, chilli, lime rind and co­conut flakes, and serve with lime wedges. Wine sug­ges­tion Medi­um­sweet young ries­ling.

Prawn poke Oval bowl from Batch Ce­ram­ics. Pourer from Chuchu. All other props stylist’s own. King­fish bowl All props stylist’s own. Stock­ists p182.

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