Ingredients
- 1 and a half cups Jasmine Rice
- 250ml Campbells Boost Soy, Honey & Garlic bone broth
- 3 small raw lobster Tails
- 1/4 cup Kewpie Sriracha Mayonnaise
- 3 to 4 Tbls Butter
- 2 tsp minced garlic
- 270ml Ayam Coconut Cream
- 6 Leaves Basil Chopped
- Coconut shaved for garnish
- Whole Basil Leaves for garnish
- Extra water for washing rice, and to top up stock
Method
- Put the rice in the saucepan and 2 to 3 cups of water. Swish around with your hand to rinse rice, tip water off. Do this twice. Once rice has been rinsed, pour in Campbells Stock and soak for 10 minutes. This makes the rice very fluffy. After 10 minutes, simmer rice, adding additional water if necessary. Cook until all liquid is soaked up.
- While to rice is soaking and simmering, melt butter and garlic in a separate saucepan. Place lobster tails in butter and cook. Turning until cooked through.
- Remove lobster tails and set aside. Keep the butter mixture and add coconut cream, Sriracha Mayo and chopped basil. Simmer and stir until mixed through.
- Remove the shells from the lobster tails once the lobsters have cooled a little
- Plate up the rice into 3 small bowls.Spoon 3 to 4 tablespoons of the Sriracha coconut cream onto the rice. Place the cooked, shelled lobster tails on top of rice.Spoon more Sriracha mixture on the lobster and a little around the edge of the rice.
- Crack open fresh coconut, drink the coconut water because its yummy. remove the flesh and use a vegetable pealer to shave coconut flesh sides. Use as garnish and top with 3 small basil leaves. Do this to all 3 plates
- Serve
Product used in recipe
- Kewpie - Mayonnaise Sriracha Flavour