for 4 people

Pilau rice

1 tbsp	olive oil
1	onion, finely chopped
250 g	long grain rice
2 ½ dl	coconut milk
5 dl	vegetable bouillon
200 g	frozen peas, slightly defrosted
1 bunch	coriander, finely chopped
	salt and pepper to taste

Dip

2 tbsp	liquid honey
2 tbsp	rice vinegar
½ tsp	chilli flakes
2 tbsp	water
2 pinch	salt

Prawns

60 g	coconut flakes
60 g	panko breadcrumbs
50 g	white flour
2	eggs, beaten
400 g	peeled, raw jumbo prawns (organic)
½ tsp	salt

To fry

olive oil for frying

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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