A meal for hot days? Cook coconut rice with vegetables and prawns according to a recipe from Stiftung Warentest.

Ingredients for 4 servings

For the coconut milk:

  • 750ml coconut milk
  • 25 ml coconut blossom syrup (or apple juice or agave syrup)
  • 4 lemongrass sticks
  • 25 ml shellfish broth from the supermarket
  • 7 grams of salt

For the pickle:

  • 20g cumin seeds
  • 3g fenugreek seeds
  • 2 cloves garlic
  • 1 lemon
  • 3 tablespoons of soy sauce
  • 1 tablespoon coconut blossom syrup

vegetable insert:

  • About 400g of vegetables such as cauliflower, romanesco, broccoli

Garnish:

For the sauce:

  • 1 teaspoon cornstarch
  • Maybe sugar or salt

Nutritional values ​​per serving:

  • Energy: 3199kJ/761kcal
  • Protein: 39g
  • Fat: 42g
  • Carbohydrates: 53g
  • Salt: 2g

Recipes and cookbooks for you

receipts.
Whether healthy eating, vegetarian and vegan dishes or delicious grilling ideas: we have recipes for every occasion and every taste. You can find our collection of recipes here.
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Marinate. For this you need soy sauce, a lemon, salt, coconut blossom syrup, garlic, cumin and fenugreek seeds. © Jule Felice Frommelt

preparation

Flavor the coconut milk. Put the coconut milk, syrup, broth, salt and coarsely chopped lemongrass in a saucepan. Let everything simmer for about 15 minutes. Keep warm for an hour to allow flavors to transfer. Remove the lemongrass.

Tip: New pot planned? In the cooking pot test you will find suitable models.

cook ricePour 250 ml of flavored coconut milk into a saucepan, add the rice. Fill with enough water so that it is about 4 cm above the rice. Cook gently with the lid closed. You can find good rice in Stiftung Warentest’s basmati rice test.

Marinate the prawns. Roast the cumin and fenugreek in a pan, chop them finely. Grate the lemon zest. Squeeze half a lemon and finely chop the garlic. Mix everything together with the rest of the marinade ingredients. Leave the prawns in it for half an hour.

Tip: Want to eat shrimp with a clear conscience? When testing prawns, you can find out which are of good quality and which sustainability labels you can rely on.

cook vegetables Put 350 ml of fragrant coconut milk in a saucepan, fill with a little water and cook the vegetables in it. Go out, keep warm.

Fried shrimps. Briefly sear the shrimp in the marinade, deglaze with the juice of the second half of the lemon and simmer in a hot skillet. Salt if necessary – for example with Fleur de Sel.

stir the sauce. Boil the rest of the coconut milk – also cooked vegetables – and thicken it with starch. Season to taste with sugar and salt.

To serve. Serve the rice with the vegetables and the prawns, drizzle with the sauce.

Advice from the test kitchen

Eat well with Stiftung Warentest - prawns with flavors from the South Seas

Guido Ritter © Ute Friederike Schernau

Use thermostable aromas. Lemongrass contains strong aromatic compounds like lemony citral and floral myrcene. Both dissolve perfectly in the fat of coconut milk and tolerate heat. “Shrimp absorb flavors quickly and only need to marinate for half an hour,” says Professor Dr. Guido Ritter. The scientific director of the Food Lab at the Münster University of Applied Sciences developed the test recipe.

spice up the rice. When the rice is cooked in water and coconut milk, the consistency is reminiscent of thin rice pudding and the taste is reminiscent of tropical cuisine.

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