Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pilau rice
Dip
Prawns
To fry
How it's done
Pilau rice
Heat the oil in a pan. Add the onion, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Pour in the coconut milk and stock, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. over a medium heat. Add the peas, cook for a further 5 mins. Add the coriander, mix and season.
Dip
In a small bowl, mix the honey with all the other ingredients up to and including the salt.
Prawns
Preheat the oven to 60 °C, warm the platter and plates. Mix the coconut flakes and breadcrumbs on a flat plate. Empty the flour into a second dish. Place the eggs in a deep dish. Salt the prawns, toss them in the flour, shake off the excess, dip them in the egg and then in the coconut-breadcrumb mixture, press the crumb coating on firmly.
To fry
Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the prawns in batches over a medium heat for approx. 2 mins. on each side. Remove, drain on kitchen paper, keep warm. Plate up the pilau rice with the prawns and the dip.
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