Wednesday, November 08, 2006
Wraps with coconut rice, mango and prawns
I have mentioned these in passing before, but never provided a recipe. These have become a staple on my weekly menus; easy to make, easy to eat and oh so delicious!
Coconut rice
1 cup uncooked basmati rice
1 sm can coconut milk
water to equal 1.5 c liquid
To prepare coconut rice, combine rice, salt, water and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15-20 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.
Chili Prawns
Marinate peeled deveined prawns in sweet chili sauce and hot sauce. Quickly saute.
Salsa
1 cup cubed peeled ripe mango
1/4 cup diced red onion
1/4 cup chopped fresh mint
1 1/2 tablespoons finely chopped seeded jalapeño pepper
salt
To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine. Season to taste.
Using a large tortilla, scoop roughly 1/4 to 1/3 cup of rice onto wrap. Top with mango salsa, then prawns. Roll and eat.
These can also be made ahead of time and heated in the oven.
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3 comments:
I think this should become a staple on my menu too, it looks great.
mmmm...sounds like a great lunch/leftover treat as well as dinner
Thank you for this recipe! Made it for a quick dinner last night and it was GREAT!
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