Tonight's Dinner: Prawns and Coconut Rice Really B.I.G Tossed Salad! Let's begin with the "rice", which is actually my preferred lo-carb go-to - fresh #RicedCauliflower heated up in the Coconut Milk Sauce that would result from steaming Thai #Jasmine rice in Coconut milk, instead of water, and Thai herbs and spices - Thai Basil, lime juice & zest, Lemon Grass, minced Garlic and Ginger root, and Coriander and Cilantro. After whipping together the Coconut milk sauce, I saved half of it to toss the Prawns in just before serving. The riced cauliflower was added to the sauce pan and heated up over medium low heat while I prepped the #Prawns and made the salad. The prawns were tossed with some seafood spice then flash fried in a very hot pan with a dab each of coconut, avocado, and sesame chili oil for 30 seconds, flipped, and fried 30 more seconds. Turned off the heat and stirred in the reserved Coconut milk sauce and a sprinkle of shredded Coconut meat (please, #unsweetened!) Serve over Coconut Riced-Cauliflower and enjoy! #TonightsDinner #CoconutRice #Salad
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