Ingredients
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1 kg medium-sized shrimps
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1 teaspoon coconut oil
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2 tablespoons spring onion, finely chopped
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½ teaspoon fresh ginger, grated
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1 red pepper, diced
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1 yellow pepper, diced
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4 tablespoons sweet chilli sauce
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2 ποτήρια canned coconut milk
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Salt
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Ground black pepper
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2 cups Basmati rice
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1 φακελάκι chamomile tea bag(or any other preferred flavour)
Instructions
Put the rice in a colander and rinse twice. This removes any excess starch and gives fluffier rice when cooked. Next, put the rice in a pan, add two cups of water and the teabag (for flavour). Cover the pan with the lid and simmer on a low heat. Once the water has boiled, turn off the heat and let the rice stand in the covered pan for fifteen minutes to allow it to cook fully.
Gently fry the spring onion and ginger in a frying pan with the coconut oil. Then add the prawns and fry them for about one to one and a half minutes on each side. Then add the peppers and cook until they are soft. Next, add the sweet chilli sauce, coconut milk and season (salt and pepper) to taste. Keep the prawns on a high heat until the sauce thickens, for about 4 to 6 minutes.
Serve with the rice.
From Chef Noel Christo Bassil
