Floyd's Thai Food by Keith Floyd

Author:Keith Floyd
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2014-06-16T16:00:00+00:00

Sticky rice with prawns and freshly grated coconut

enough Sticky Rice cooked with Sticky Coconut Rice to serve 4 people

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 (see here) and minced

25 g/1 oz grated fresh coconut

1 teaspoon Thai fish sauce (nam pla)

3 tablespoons Demerara or palm sugar

vegetable oil, for frying

5 kaffir lime leaves, finely sliced, or zest of 1 lime, to garnish

For the coconut topping

150 g/5 oz grated fresh coconut

2 tablespoons water

50 g/2 oz Demerara or palm sugar

1 Prepare the rice.

2 Using a small blender or spice grinder, blend the garlic, coriander roots and black pepper to a paste.

3 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.

4 Add the minced prawns, coconut, fish sauce and sugar and stir-fry for about 4 minutes. Tip out into a bowl and set aside.

5 To make the coconut topping, mix the coconut with the water and sugar in a pan and stir over a low heat until the sugar has just dissolved. Remove from the heat.

6 To serve, fill a small bowl with the sticky rice and turn it out onto a serving dish to make a neat mound. Top with the prawn mixture, then the coconut topping and garnish with the lime leaves or zest.

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