Gary Rhodes' Nasi lemak and sambal prawn recipe

• 300 g (10.6oz) Long grain rice, washed in a sieve until water runs clear
• 1 400ml tin coconut milk
• 100 ml (3.5fl oz) Water
• 0.5 tsp Salt
• 4 Thin slices of ginger
• 20 Medium sized fresh king prawns, peeled
• 1 Small or 1/2 large pineapple, cut into 1/2 cm cubes
• 2 tbsp Light soft brown sugar
• 3 tbsp Thick coconut cream
• 4 tbsp Lime juice
• 0.5 tsp Salt
• 50 ml (1.8fl oz) Vegetable oil
• 3 Red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
• 1 1cm piece of fresh ginger, sliced
• 1 Large red onion, sliced
• 3 Cloves of garlic, crushed
• 2 tbsp Water

1. For the rice: Pre-heat the oven to 170C/325F/Gas 3.
2. Bring the coconut milk, water, salt and ginger to the boil.
3. Add the washed rice and return to the boil.
4. Cover the pan with a lid and braise in the pre-heated oven for 15-20 minutes, before removing the rice from the oven.
5. Should the rice be slightly undercooked, leave to stand with the lid on to continue the cooking process for a few minutes before serving.
6. For the spice paste and the prawns: Grind together all of the spice ingredients to a paste in a small blender, adding a touch of the oil a little at a time to keep the blades turning, if needed.
7. Heat the remaining oil in a wok or frying pan and stir fry the paste for 6-8 minutes over a medium heat until fragrant.
8. Add the light soft brown sugar, coconut cream, lime juice and salt, simmering gently for a minute or two before adding the prawns and pineapple.
9. Continue to simmer for a few minutes more and the prawns are beginning to firm to the touch.
10. The prawns are now ready to serve with the braised coconut rice.

grain rice, coconut milk, water, salt, ginger, king prawns, pineapple, brown sugar, coconut cream, lime juice, salt, vegetable oil, red chillies, ginger, red onion, garlic, water

Taken from www.lovefood.com/guide/recipes/13981/gary-rhodes-nasi-lemak-and-sambal-prawn (may not work)