We couldn't resist the urge to take all of our Dory Pinch Pots and fill them with a spectrum of ethnic spices. So last weekend we gathered the team and made an amazing lunch together. We chose a recipe that combined as many spices as possible and the results were delicious!
What You Need
- - 2 kg prawns, deveined and shelled
- - coconut oil
- - 4 T black mustard seeds
- - 1 bunch cilantro
- - 3 fresh garlic scapes
For the Marinade
- 4 cloves garlic, peeled and crushed
- a thumb-sized piece of fresh ginger, finely grated
- juice and finely grated rind of two lemons
- 4 T olive oil
- 2 T freshly ground coriander
- 2 T freshly ground cumin
- 1 T turmeric
- 1 T paprika
- 1-4 T cayenne pepper
- 1 tsp hot sauce
- salt and freshly milled black pepper
Using a mortar and pestle, grind up your spices and combine all the ingredients in a large bowl. Toss in the shrimp and coat them with the marinade. Cover and refrigerate for at least one hour.
Saffron Jasmine Rice
- - 2 cups jasmine rice
- - 1 lemon juiced
- - pinch of saffron strands
- - 3 - 5 bay leaves
Juice a lemon into a small glass dish and sprinkle in a few strands of Saffron, set aside.
Rinse 2 cups of rice in a fine mesh strainer and combine with 4 cups of water in a large sauce pan. Add 3-5 bay leaves and and a tsp of sea salt and bring to a boil. Cover and reduce the heat to a simmer, cook for about 15 minutes, until the liquid is absorbed, then remove from heat and add your saffron infused lemon juice.
Heat a few teaspoons of coconut oil in a large, deep frying pan. When the oil is very hot, but not yet smoking, add the mustard seeds and fry until they begin to pop and sputter (carefully! be sure to wear and apron for this step). Tip into a bowl, drain off the oil, and set aside. Add more oil to the pan and turn up the heat. Remove the prawns from the marinade dish using a slotted spoon and fry them, in batches, over a high flame, until they are just cooked (about 4-5 minutes). Don't overcrowd the pan. Set aside and keep warm.
When the last batch is done, tip the remains of the marinade into the frying pan. Now add the coconut milk and the reserved mustard seeds, and stir or scrape briskly to dislodge the golden-brown residue on the bottom of the pan. Allow to bubble for a minute over a high flame. Now tip the reserved prawns back into the pan, and toss well to coat. Add a squeeze of lemon juice and Serve over your saffron rice. Garnish with chopped cilantro, garlic scapes, and lemon wedges.