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

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

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