Skip to main content

Kokoda-Style Prawns #Sponsored

  This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own. 

When I received a bottle of Winter Ambrosia Vinegar from The Quail & Olive* in Carmel Valley, my first inclination was to use it as I would a fruit shrub - in a cocktail. I did that when I created a Winter Ambrosia Rye Whiskey Zinger. Then my mind started whirling with more applications in the kitchen. And I decided to try it in a Fijian-style ceviche called Kokoda which is seafood 'cooked' in vinegar and finished with coconut milk. 

I've called my recipe 'Kokoda-style' because usually this recipe is made with fish, not prawns. And I added in pears to match the flavors of the vinegar. So, this is definitely just inspired by kokoda and not a traditional recipe...but it was delicious and well-loved around my dinner table.

 Ingredients serves 4

  • 1 pound prawns, peeled and deveined (check the Seafood Watch guidance for shrimp to choose a sustainable one!)
  • 1 cup vinegar (I used the Winter Ambrosia Vinegar)
  • 1⁄4 cup finely chopped fresh cilantro
  • 2 to 3 cloves garlic, peeled and chopped
  • 3⁄4 cup coconut milk
  • 1 organic tomato, cored and chopped
  • 1 small pear, cored and chopped
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • 1⁄4 cup snipped fresh chives
  • chips for serving, optional

Procedure

In a glass bowl, toss the peeled prawns with the garlic and cilantro.  


Pour in the vinegar and make sure that all of prawns are submerged. If they aren't add more vinegar. Refrigerate and leave to marinate for 2 to 4 hours. Stir them every hour or so to make sure they stay submerged. The prawns are ready when they are pink and opaque. 

Drain the prawns and return them to the bowl. You can cut them into more bite-sized pieces if you prefer; I left them whole. 

Add in the coconut milk, tomato, and pears. Stir gently to combine. Season to taste with salt and pepper. Garnish with chives and serve with chips, if using.

I'm looking forward to exploring even more culinary uses for this vinegar. The Quail & Olive website suggests using it as a marinade for turkey. Now I'm thinking about Thanksgiving! Stay tuned.


on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas