I have recently developed a passion for Nasi Lemak or Coconut Milk Rice. Being rather fickle, the object of my passion will soon be toppled by another. Though quickly replaced, favourites are never totally forgotten. In the case of Nasi Lemak, how could I ever forget the subtle flavours of coconut and ginger slowly braised in the oven.
In principle the same happened with Gary Rhodes. Sadly Gary never was in my kitchen. However when I arrived in England, Rhodes was my favourite celebrity chef. Since then, I have fallen for many others but I still read and cook his recipes with delight.
This dish combines both, it is Nasi Lemak and also a Gary Rhodes recipe. Plus, it is great if you are looking for something new for dinner as this recipe is both easy to prepare and cook, resulting in great pleasure to eat.
NASI LEMAK AND SAMBAL PRAWN
For the braised rice:
- 300g long grain rice, washed in a sieve until water runs clear
- 400ml tin coconut milk
- 100ml water
- ½ tsp salt
- 3-4 thin slices of ginger
16-20 medium sized fresh king prawns, peeled
1 small or ½ large pineapple, cut into ½ cm cubes
2 tbsp light soft brown sugar
3 tbsp thick coconut cream
4 tbsp lime juice
½ tsp salt
For the spice paste:
50ml vegetable oil
3 red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
1cm piece of fresh ginger, sliced
1 large red onion, sliced
3 cloves of garlic, crushed
2 tbsp water
For the rice:
- Pre-heat the oven to 170°C/325°F/Gas 3.
- Bring the coconut milk, water, salt and ginger to the boil.
- Add the washed rice and return to the boil. Cover the pan with a lid and braise in the pre-heated oven for 15-20 minutes, before removing the rice from the oven. Should the rice be slightly undercooked, leave to stand with the lid on to continue the cooking process for a few minutes before serving.
For the spice paste and the prawns:
- Grind together all of the spice ingredients to a paste in a small blender, adding a touch of the oil a little at a time to keep the blades turning, if needed.
- Heat the remaining oil in a wok or frying pan and stir fry the paste for 6-8 minutes over a medium heat until fragrant.
- Add the light soft brown sugar, coconut cream, lime juice and salt, simmering gently for a minute or two before adding the prawns and pineapple.
- Continue to simmer for a few minutes more and the prawns are beginning to firm to the touch.
- The prawns are now ready to serve with the braised coconut rice.
The sauce, if too thick, can be loosened with a little more water or coconut cream.
This recipe and photo were kindly provided by Malaysia Kitchen for more information visit www.malaysiakitchen.co.uk