In summer we like to enjoy light and healthy meals. It is a great time to make a lot of use of the grill and, of course, also the wok . You will love the recipe that Virginia, author of Sweet&Sour , brings us since it is very easy to prepare, tasty and very original.

Today it's fast food, and international, with a combination of very "Thai" gastronomy. Thai coconut and ginger prawns, with a slightly spicy touch, softened by the aromatic touch of coconut milk.

In the photo, olive wood chopping board from Bérard , and Ken Hom wok .

These prawns, as you can imagine, we are not going to accompany them with bread, it would be almost a sacrilege, but with Thai rice or Jasmine rice, with its aromatic and soft aroma, which goes well with the coconut sauce. The rice will soak and collect all the sauce and each bite will be like transporting you to a remote place in Thailand.

Freshly made it is divine, but for my taste, if we let it rest for 1 hour, it is even better, since in this way we give the stew time to settle the flavors and you don't know how. Of course, do not go overboard with the heat when heating the dish, or you will spoil the prawns with coconut milk.

I have prepared it in my Wok Ken-Hom , which has allowed me to sauté the onions and prawns very quickly, at a high temperature, leaving them fully juicy, as I explained when we talked about " Cooking with Wok ", but also the wok is not only good for sautéing, but it has served us to cook later, in just 6-8 minutes, this dish with this exquisite coconut and ginger sauce, which is scrumptious. As you can see, a quick, complete and special dish to eat and not spend time in the kitchen, especially now that the good weather has arrived and what you want is to go out and enjoy the fresh air.

Among the spices that we have used to prepare the seasoning is turmeric, which gives it that intense yellow color. Traditionally called the "queen of species". Let's go with the recipe!

Ingredients

(For 4 servings)

  • 2 tablespoons grated fresh ginger
  • 4 garlic cloves, crushed
  • 2 teaspoons of turmeric powder
  • 1 small red chilli seeded and finely chopped
  • 2 tablespoons apple cider vinegar or white
  • 2 tablespoons of sesame oil
  • 2 onions cut into feathers
  • 500gr of fresh prawns (only unpeeled tail)
  • 2 peeled and seeded tomatoes cut into small squares
  • 180ml coconut milk
  • ground black pepper
  • fresh coriander
  • Salt
  • thai rice


Preparation

First cook the Thai Arror:

Thai rice is a long-grain, slightly translucent rice that is usually steamed in bamboo baskets. In this case we can also cook it with our wok, filling the wok with water and placing the bamboo basket on it, without letting it touch the water, with the same process as the traditional way in the West, but instead of keeping it for 10 minutes inside the wok. water, we will keep it steamed for 20 minutes. The rest all the same.

  1. To cook it in the traditional Western way, we wash the rice under running cold tap water to remove excess starch and so that it does not stick together. Although it does not have as much starch as our round rice, it is convenient to carry out this operation. If we are going to steam it, we can even soak it for a couple of hours and the cooking time will be reduced by half (10 minutes).
  2. Place a medium heavy-bottomed casserole over high heat and add 1 cup of rice and 1 cup of water. The thick bottom of our casserole will help us so that the rice does not burn. Still keep an eye out. When it starts to boil, add the salt, reduce the heat to low-medium and cover the pot. Leave it like this for about 10 minutes, until the rice is tender. Remove from heat and let rest for 5-10 minutes without uncovering the casserole.
  3. Fluff the rice with a fork, separating the grains and transfer to a container. We booked.

Let's go with the prawns in coconut and ginger sauce:

First of all, we will proceed to prepare all our ingredients, "mise en place", since this dish, as I have already warned you, will be prepared in less than 15 minutes, but yes, we must have everything prepared beforehand to add it to our wok .

  1. We begin by preparing the seasoning that will give color and flavor to our dish. I use the coffee grinder (I don't use it for anything else anymore) but you can also do it in the mortar . Mix the grated ginger, the pressed or crushed garlic, the turmeric powder, the chopped and seedless chilli, and the vinegar. Blend until a dense, yellow paste is formed, and set aside.
  2. Peel the onions and cut them into fine feathers. We booked.
  3. Peel and seed the tomato and cut it into squares.
  4. Remove the heads of the prawns (they will be used to prepare an exquisite seafood stock) and keep the tails intact, unpeeled. We booked.
  5. We put our Wok on the fire. When it smokes, add the two tablespoons of sesame oil and the onions, sauté without stopping to move at any time, either with a wooden spoon or with wrist movements, rotating the onions throughout the container. We add the seasoning almost immediately and we keep moving everything, so that it is impregnated with the seasoning, until the onions are soft (2 minutes).
  6. Add the prawns and sauté for another 2 minutes in the same way, until we see that they have taken on that beautiful orange color.
  7. Add the tomato and sauté it for another 2 minutes with the rest of the ingredients.
  8. It is time to add the coconut milk. Mix well, cover and cook over low heat for about 6 minutes, until the sauce thickens slightly and the prawns are tender. Ready.
  9. Add the ground pepper, and season with salt.
  10. We serve covered with chopped cilantro and accompanied by our Thai Rice.


To enjoy.
Virginia.

Comments

José Luis said:

Una receta estupenda, que explosiones de sabor de la cúrcuma, jengibre etc. Buenísima receta.

Biku said:

Hola. Gracias por compartir…Nunca hubiera pensado utilizar el aceite de sésamo en caliente, y tan abundante – 2 cucharadas! – lo suelo incorporar al final en poca cantidad y en frío

Monica de Cardenas said:

Deliciosa receta!!!!!!! Felicitaciones!!! Desde Lima Peru. En cuarentena!!!

José Luis said:

Espectacular, buenísimo, no tengo mas adjetivos para catalogar el plato, que sabores,,, hmmmm.

Graciela Galizis said:

La mejor receta de langostinos!!!!!!!!!!!!!!!

Claudia said:

Muchas gracias Nora, ciertamente la receta resulta deliciosa para disfrutar de todo su sabor. Saludos!

Claudia said:

Muchas gracias Maria, me alegro mucho que te guste y nos has sacado una buena sonrisa!! :) Gracias!

Nora said:

Exquisita forma de preparar langostinos conservando su natural sabor del mar. Preparado sin ser invasivo en sus sabores

Maria de Barcelona said:

Deliciosa esta receta, igual que todas las que publicáis , gracias Claudia & Julia , sus productos son excelentes y su atención más. Un abrazo!

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