Bread prawns sauce turmeric and coconut milk, accompanied by a pilaf rice.
Here is a summer recipe that will make your palate travel!
To accompany it, there is nothing better than ourTavel rosé, Chastelles Reserve.
For 4 people, you will need:
– 11 prawns or large prawns
– 1 egg
– 30g grated parmesan
– 3 tablespoons of flour
– 2 tablespoons of breadcrumbs
– frying oil
Turmeric sauce and coconut milk:
– 25cl coconut milk
– 25cl liquid cream
– 2 tablespoons of turmeric
– 1 onion
– 1 tablespoon of neutral oil
– 1 yellow lemon
– 2 branches of fresh coriander
– 300 grams of rice
– 1 onion
– 2 cl olive oil
– 20 cl dry white wine
– 45 cl of water
Start with rice pilaf:
Heat the oil in a frying pan. Throw away the rice and let it become transparent and golden, stirring with a spatula.
Salt, pepper and pour in the broth.
Then boil, cover and lower the heat to a minimum.
Let it cook for about 20 min and it’s ready.
For the sauce:
Remove the first skin from your onion and chisel –The.
In a large, hot frying pan, fry the onion in oil with a little salt for 3 minutes, stirring regularly.
Add coconut milk, liquid cream and turmeric. Mix the whole and bring gently to a boil.
Peel off the coriander and chop –la.
Add the juice of half your lemon and cilantro. Season with salt and pepper and mix the whole thing.
For breaded shrimp, start by shelling the shrimp leaving the last shell and tail.
Lightly beat the egg in a large bowl. Pour the flour into a hollow plate, salt and pepper. In another plate, mix the parmesan cheese and breadcrumbs.
Heat the oil in a frying pan. En thread the shrimp on wooden spades then pass –they successively in the flour, then the beaten egg and the parmesan cheese then dip fry the shrimp and cook for about 3 min, turning them over during cooking. Serve immediately.
For the service, place on a nice plate your pilaf rice, the breaded prawns and finally the turmeric coconut milk sauce.
Have a good appetite!