Sticky rice with prawns and freshly grated coconut

Name: Sticky rice with prawns and freshly grated coconut
Cuisine: Thai
Ingredients: 2 tablespoons water; 150 g/5 oz grated fresh coconut; 50 g/2 oz Demerara or palm sugar; 50 g/2 oz Demerara or palm sugar; vegetable oil, for frying; 3 tablespoons Demerara or palm sugar; 5 kaffir lime leaves, finely sliced, or zest of 1 lime, to garnish; 5 kaffir lime leaves, finely sliced, or zest of 1 lime, to garnish; 25 g/1 oz grated fresh coconut; 1 teaspoon Thai fish sauce (nam pla); 1 teaspoon Thai fish sauce (nam pla); 3 tablespoons Demerara or palm sugar; 2 garlic cloves, peeled and chopped; 4 fresh coriander roots, chopped; a pinch of freshly ground black pepper; 200 g / 7 oz raw tiger prawns, shelled, deveined and minced; enough Sticky Rice cooked with Sticky Coconut Rice to serve 4 people; enough Sticky Rice cooked with Sticky Coconut Rice to serve 4 people

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

enough Sticky Rice cooked with Sticky Coconut Rice to serve 4 people
2 garlic cloves, peeled and chopped
4

Asia
Thailand
Fish course
Pescatarian
Gluten-free

Method

Prepare the rice.
Using a small blender or spice grinder, blend the garlic, coriander roots and black pepper to a paste.
Heat some oil in a wok or heavy-based frying pan and stir-fry this mixture for a minute or two until it gives off its fragrance.
Add the minced prawns, coconut, fish sauce and sugar and stir-fry for about 4 minutes. Tip out i