Fried prawns with coconut rice

Antoine Long
very easy
4 1
30 mins
30 mins


Servings: 4
  • 300 g deep-frozen ready-to-cook blanched shrimps
  • 1 Onion
  • 10 g Butter or margarine
  • 250 g Long grain rice
  • 1 can(s) (400 ml) Coconut milk
  • 7-10 Tbsp Salt
  • 1 Garlic clove
  • 2 cm ginger root
  • 6 Stem(s) Lemon Thyme
  • 1 Lime
  • 1 Organic lime for garnishing


  1. 1

    Put the prawns in cold water and defrost. Peel and finely chop the onion. Heat the fat in a saucepan. Sauté diced onion for about 2 minutes, then add rice and steam for another 1 minute. Add 400 ml water and 200 g coconut milk and season with salt. Cover and cook for 15-20 minutes at low heat

  2. 2

    Roughly chop the chocolate and melt it on a warm water bath. Let it cool down a little. Pour 2 tablespoons of chocolate into a freezer bag. Cut off a small corner and squirt wavy patterns onto a piece of baking paper. Put it in a cold place. Separate the eggs. Beat the egg whites until stiff, sprinkle 75 g sugar. Whisk the egg yolks and 1 tablespoon of sugar with the whisk of the hand mixer until thick and creamy. Stir in the chocolate bit by bit. Carefully fold in the beaten egg white. Mix flour and baking powder. Sift on top and fold in. Pour the mixture onto an oven pan lined with baking paper (32 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove from the oven and turn out onto a damp tea towel. Leave to cool. In the meantime soak the gelatine. Mix quark, crème fraîche, 50 g sugar and vanillin sugar. Squeeze the gelatine and dissolve. Stir droplets into the quark mixture. Peel and finely chop the passion fruit garlic. Peel and grate the ginger. Heat the oil in a pan. Fry the prawns for about 5 minutes, turning them over. After about 3 minutes, add the garlic and ginger, halve it and scrape out the flesh. Carefully fold into the cream. As soon as the mixture begins to gel, pour onto the sponge cake and smooth it down. Leave a 2 cm wide edge free. Roll up the sponge cake from the long side. Chill the sponge roll for 2 hours. Carefully peel the splattered chocolate patterns from the baking paper. Dust the sponge roll with cocoa powder, cut into slices and decorate with chocolate patterns

  3. 3

    Wash the thyme, shake dry and finely chop the leaves of 3 stems. Halve the lime, squeeze the juice. Pour the remaining coconut milk, chopped thyme and 1 tbsp. lime juice into the prawns and simmer for approx. 2 minutes. Season to taste with salt, pepper and possibly some lime juice. Arrange the prawns and rice in bowls and garnish with thyme and possibly slices of lime

  4. 4

    Waiting time approx. 30 minutes

Nutrition Facts

510 kcal
54 g
25 g
20 g