Coconut Prawns with Cucumber Salad Recipe
Grilled coconut prawns with fragrant rice and crisp cucumber salad. No deep frying, ready in 40 minutes with pantry staples and fresh prawns.
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Cooking tools:
- Mortar and pestle
- Stove
- Saucepan
- Colander
- Kitchen towel
- Skewer
- Nonstick skillet
- Spatula
- Plate
- Mixing bowl
- Grill
- Peeler
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Fork
- Serving bowl
Ingredients
- 200 gms Brown Basmati Rice
- 1/2 tsp Coriander Seeds
- 2 Egg Whites (lightly beaten)
- 100 gms Coconut (desiccated and unsweetened)
- 24 Tiger Prawns (raw and peeled)
- 1/2 Cucumber
- 4 Spring Onions (thinly sliced)
- 1 tsp Sesame Oil
- 1 tbsp Fresh Coriander (finely chopped)
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