Mesmerizing Filipino Gluten-Free Seafood Feast: Grilled Prawns with Mango Salsa & Coconut Rice

Allergens

Shellfish (Prawns)

Ingredients

• 12 large prawns, peeled and deveined
• 3 cups jasmine rice, rinsed
• 1 can (13.5 oz) coconut milk
• 4 cups water
• Salt, to taste
• 1 ripe mango, diced
• 1 small red onion, finely chopped
• 1 large tomato, seeded and diced
• 1 jalapeno pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Olive oil, for brushing
• Black pepper, to taste

Instructions

1. In a large pot, combine rinsed jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer, covered, for 18 minutes or until the rice is tender and has absorbed the liquid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Preheat a grill or grill pan over medium high heat. Season prawns with salt and black pepper to taste, and brush with olive oil. Grill prawns for 2 3 minutes per side, or until cooked through. Remove from heat and set aside.
3. In a mixing bowl, combine diced mango, red onion, tomato, jalapeno, cilantro, and lime juice. Season with salt to taste.
4. To serve, spoon coconut rice onto plates, top with grilled prawns, and ladle mango salsa over the top. Enjoy your mesmerizing Filipino gluten free seafood feast!

Chef’s Insight

To elevate the flavors even further, try marinating the prawns in a mixture of garlic, ginger, and soy sauce before grilling.

Notes

Be sure to rinse the rice thoroughly before cooking to remove excess starch and prevent stickiness.