RCI-SF.005.0047.001
Rourou in Coconut Milk with Prawns
Rourou in Coconut Milk with Prawns from the Recidemia collection
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate
Ingredients
- 6 cups
- segments garlic5 unitchopped
- piece Onion1 smallsliced thinly
- piece ginger1 mediumchopped
- fresh rourou leaves17 piecescut into pieces & stalks, chopped or sliced
- 1 cup
- pieces prawns (or any seafood )16 mediumcleaned
- 1 unit
Method
1
Heat the diluted coconut milk in a large pot over medium heat until it begins to steam gently, about 3-5 minutes.
2
Add the chopped garlic, sliced onion, and chopped ginger to the heated coconut milk, stirring well to combine the aromatics evenly.
3
Bring the mixture to a gentle simmer and cook for 5 minutes to infuse the flavors into the coconut milk.
5 minutes
4
Add the chopped rourou stalks to the pot first and simmer for 3 minutes, as they require slightly longer cooking than the leaves.
3 minutes
5
Stir in the rourou leaf pieces and continue simmering for another 2 minutes until the leaves begin to wilt slightly.
2 minutes
6
Pour the coconut cream into the pot in a steady stream while stirring gently to prevent curdling and ensure even distribution throughout the broth.
7
Add the cleaned prawns to the pot and stir gently to submerge them in the coconut mixture.
8
Simmer the dish for 8-10 minutes until the prawns turn pink and opaque, indicating they are fully cooked.
9 minutes
9
Season with salt to taste, stirring through carefully to balance the flavors without breaking apart the delicate prawns.
10
Transfer the rourou and prawns to serving bowls and ladle the creamy coconut broth over top, ensuring each portion has equal amounts of vegetables, prawns, and sauce.