indonesian

Grilled Prawn Skewers with Tamarind Glaze and Coconut Rice

Name: Grilled Prawn Skewers with Tamarind Glaze and Coconut Rice
Yield: 1 serving
Cuisine: indonesian
Ingredients: 179 g raw prawns, peeled and deveined; 49 g jasmine rice (dry); 98 g coconut milk (canned); 8 g tamarind concentrate; 15 g sweet soy sauce; 7 g soy sauce; 7 g garlic, grated; 7 g sambal chile paste; 33 g lime wedges; 7 g vegetable oil; 89 g water

This grilled dish pairs raw prawns, peeled and deveined with jasmine rice, coconut milk and tamarind concentrate. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

50 g Carbohydrates

33 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

179g raw prawns, peeled and deveined 179 kcal
49g jasmine rice (dry) 179 kcal
98g coconut milk (canned) 193 kcal
8g tamarind concentrate 6 kcal
15g sweet soy sauce 11 kcal
7g soy sauce 5 kcal
7g garlic, grated 10 kcal
7g sambal chile paste 3 kcal
33g lime wedges 10 kcal
7g vegetable oil 62 kcal
89g water 0 kcal

Cooking instructions

jasmine rice (dry)coconut milk (canned)water
Cook coconut rice: simmer jasmine rice with coconut milk and water until tender and fragrant, 12-15 minutes.
tamarind concentratesweet soy saucesoy saucegarlicsambal chile paste
Mix tamarind concentrate, sweet soy sauce, soy sauce, garlic, and sambal to make a glaze.
raw prawns
Toss prawns with half the glaze and rest 5 minutes.
raw prawnsvegetable oil
Heat a grill pan or skillet over high heat, lightly oil it, then cook prawn skewers 1-2 minutes per side until just pink.
jasmine rice (dry)coconut milk (canned)lime wedges
Brush with remaining glaze in the last 30 seconds. Serve with coconut rice and lime wedges.