Stallholders Information 2018
Printable Program Summary
Printable Map of Festival
TASTE Art Prize
Farm Tours 2018
Coly Colour Run
Guest Foodie 2018
Food N Fibre Regatta
SunRice Coly Cookoff
Coly Cookoff Recipes 2014
Fragrant Coconut Rice with Satay Chicken
Poached Chicken with Mushroom Rissotto
Deep Fried Rice Balls with Caramel Sauce
Chicken Breast Stuffed with Wild Rice and Cranberry Stuffing
Big Dave's Paella
Savoury Beef Rolls
Black Rice Coconut Pudding with Caramelised Bananas
Fruity Rice Salad
Sweet Potato and Pumpkin Mash
Paddock to Plate Precinct
Recipe submitted by SunRice Coly Cookoff contestant Dave Watts
6 green banana prawns
1 tablespoon "Jimmy's"satay paste
100ml coconut cream
1 teaspoon brown sugar
1 cup long grain rice
2 shallots (one for garnish)
Shell and de-vein prawns.
Chop shallot diagonally into thin strips.
Add satay paste, shallot, coconut cream and brown sugar to a lightly oiled pan and mix thorough;y. Bring sauce to the boil before reducing to simmer.
Add prawns to sauce until cooked.
Place cooked prawns onto bed of rice and drizzle satay sauce over prawns.
Top with green shallot slices and serve.
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