Tropical Surprise by AndrosAnn

Written by AndrosAnn
Andros, Bahamas.

Tropical Surprise

Serves 4



¾ c Parboiled rice

1 c Coconut milk

1 c Water

3-4 Cardamom seeds

2 tbsp Coconut (grated)

3 cloves Garlic (crushed)

1 Papaya (peeled, de-seeded,

chopped)

1 lb Crawfish (boiled) (chopped)

½ Onion (finely chopped)

1 Stick celery (chopped)

½ Red sweet pepper (diced)

½ Green sweet pepper (diced)

¾ c Pineapple (diced)

1 Banana (diced)

¼ c Native almonds

½ Lime

2 tbsp Coconut (grated) (toasted)

Salt/black pepper


Dressing

2 tsp Olive oil

½ Onion (finely chopped)

2 tbsp Curry powder

1 tbsp Limejuice

3 tbsp Mayonnaise

3 tbsp Whipped cream

Salt and black pepper


Method

1. Boil rice in coconut milk, water and cardamom until just soft, rinse in cold water, drain well, season with salt, a little black pepper, garlic and stir in 2 tbsp grated coconut.

2. Wash, peel, dice or chop all fruits and vegetables.

3. Make dressing, heat olive oil in a small pan, fry onion and garlic until soft, stir in curry powder and cook for two minutes. Cool slightly, Stir in limejuice and mayonnaise. Fold in whipped cream. Season to taste with salt and pepper.

4. Mix ½ of the papaya with the dressing, stir in crawfish. Chill.

5. Mix rice with fruits, vegetables and almonds.

6. Press rice into a lightly greased ring mould.

7. Chill

8. Turn rice out onto serving plates, spoon crawfish mixture into centre.

9. Garnish with toasted coconut flakes, papaya balls and salad leaves.

10. Serve cold.