Gambas Pil Pil with Coconut Rice and Cheesecake
Ingredients: Chorizo ring, Garlic, Chili peppers pickled, Prawns, Pineapple and almond cream cheese ring · 45 min cook time · 700kcal · ~₩36,800
Ingredients
1ring Chorizo ring, 3cloves Garlic, 2peppers Chili peppers pickled, 200g Prawns, 1ring Pineapple and almond cream cheese ring, 1whole Coconut, 1ramekin Rice, 1can Guinness, 50g Sugar, 50g Olives, 2bags Yorkshire tea bags, 50g Butter
Instructions
1. Fry off the chorizo with some garlic and chili.
2. Add the prawns to the chorizo, garlic, and chili mixture to create a gambas pil pil type of dish.
3. Prepare the prawn heads by boiling them to extract flavor. Use some of this water with coconut milk to make the rice.
4. Grate fresh coconut to go through the rice and save some for garnish or the cheesecake.
5. Blend the pineapple and almond cream cheese ring and bulk it out with additional cream cheese for the cheesecake base.
6. Make a Guinness caramel by melting sugar in a pan. This can be drizzled over the cheesecake.
7. Prep garlic and olives to go with the chorizo and prawns.
8. Create a tea and biscuit buttery base for the cheesecake using tea bags.
9. Strain the prawn head juice. Mix it with coconut milk (e.g., 1/3 prawn juice to 2/3 coconut milk) for the rice liquid.
10. Cook the rice using the absorption method: two parts liquid (prawn juice/coconut milk) to one part rice. Bring to a simmer, cover, and cook for 10 minutes. Then remove from heat and let it steam through.
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