food for thought

by michelle

sambal with okra and prawns on coconut rice

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A spicy Yotam Ottolenghi recipe (with the addition of prawns) from his book PLENTY. 

sambal-okra-with-prawns-on-coconut-rice

To make the sambal combine 5 de-seeded fresh red chillies, 5 de-seeded dried red chillies, 100g (3½ oz) of red shallots, 1 diced clove of garlic, 2 tablespoons each of oil and water and ½ a teaspoon of salt in a food processor and process to a fine paste. Heat 2-3 tablespoons of oil in a wok and when hot add the chilli paste. Try not to breathe in at this stage! Reduce the heat and simmer until the paste is dark red and the oil is separating. Remove from the heat and stir in 4 teaspoons of tamarind water with some pulp (or 2 teaspoons of tamarind concentrate) and 4 teaspoons of caster sugar. Set aside. Wash 325g (11½ oz) of basmati rice under cold running water. Drain well and place into a saucepan. Heat the rice then add ½ a teaspoon of salt, 175ml (6fl oz) of coconut milk, 340ml (11½ fl oz) of water, 6 kaffir lime leaves and 6 thin slices of fresh ginger. Bring to the boil, reduce the heat to very low and simmer for 12 minutes. Turn off the heat and allow the rice to rest for another 10 minutes. Meanwhile par-boil the okra for 2 – 3 minutes then refresh them under cold running water. When ready to serve, reheat the sambal and add shelled prawns. When the prawns are nearly cooked, add the okra until just re-heated. To serve, spoon some rice into each bowl and top it with the okra and prawns. Garnish each serve with crisp fried shallots, fresh coriander and a wedge of fresh lime.

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Written by michelle picker

September 26, 2014 at 6:15 am

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