Lime Aioli & Coconut Rice Cake
Yield: 4-8 servings
Prep Time: 2 hours, Marinate 2+ hours
Cook Time: 20 minutes
Wine Suggestion: Eroica Riesling
¼ cup red curry paste
1 tsp white pepper
3 tsp fish sauce
¼ cup brown sugar
2 tsp chopped garlic
2 cans coconut milk
2 tsp kosher salt
1 cup cilantro, roughly chopped
½ cup basil, roughly chopped
18-20 prawns
Sweet chili sauce, recipe follows
Coconut rice cakes, recipe follows
Lime aioli, recipe follows
In medium bowl, blend together curry paste through salt until smooth; add herbs and mix well. Add prawns and toss to coat; marinate at least 2 hours and up to overnight.
Heat large saucepan over medium-high heat; sauté prawns until cooked through. Add enough sweet chili sauce to coat prawns; stir and remove from heat.
To serve: Place coconut rice cakes on serving platter, top each with a dollop of lime aioli and a prawn. Drizzle with more chili sauce, if desired.
1/2 cup sweet chili sauce
2 Tbsp rice vinegar
Combine ingredients; mix well.
8 oz jasmine rice
1 cup coconut milk
1 cup water
Kosher salt, to taste
¼ cup toasted unsweetened coconut
1 Tbsp vegetable oil
Bring coconut milk and water to a boil; add a good pinch of salt. Stir in jasmine rice and return to a boil. Cover and reduce heat; simmer 15 – 20 minutes or until all the liquid has been absorbed. Stir in toasted coconut and immediately transfer rice to baking sheet to cool, spreading as evenly as possible.
Heat large saute pan over medium-high heat and drizzle in oil. With spatula, scoop out 2 to 3-inch sections of rice and fry, a few at a time, until golden and crispy on both sides. Repeat process until all rice mixture is fried.
2 Tbsp chopped cilantro
1 Tbsp lime juice
½ tsp grated ginger
¼ cup mayonnaise
Combine ingredients; mix well.
