At Trisara Phuket, Naithon Beach
Seafood at Trisara is inspired by authentic Thai `Mama´ recipes passed on through the generations, offered in a relaxed, ocean front setting.
on Himalayan pink salt / rice pilaf
Mediterranean Rice Pilaf
Preheat your salt block; this will take about 35-45 minutes. You will know it’s hot enough when you can only hold your hand above it for 2-3 seconds. While heating the block, clean & peel your shrimps and place in a bowl, then marinate with olive oil, cumin, parsley, coriander and ginger, and then combine gently with your hands. Once the block is ready to go, place the shrimps on top of the block and be ready to turn them after a minute. They will cook fast.
For the rice
Heat olive oil in a 10-inch skillet over medium heat. Add garlic and onion then cook until soft, about 3 minutes.
Add prepared multi-grain blend, almonds and spinach with salt and pepper. Cook until heated through put in a small bowl and serve together with tiger prawns.
Chef Kla (Chalermchai Prakobkit) has been with Trisara since 2004. While working there, he has been exposed to a variety of different cuisines and has worked with some of the most talented chefs from around the world. In 2007, he spent 18 months working under the mentoring of Neil Perry at Trisara and at Sydney's renowned Rockpool restaurant. In 2008, Khun Kla went to New York to work with Tom Colicchio's Craft and Craftsteak. Since then, his cuisine has evolved further thanks to trips such as: The Bather's Pavillion in Sydney; Hotel d' Europe and La Bastide de Capelongue with Bruno d'Angelis and Edouard Loubet respectively; one and two Michelin star chefs and more in 2011 at the prestigious Raffles Hotel in Singapore; in 2012 at El Celler de Roca, Girona in Spain and Restaurante Martín Berasategui, San Sebastián in Spain