cave man’s thai coconut rattlesnake


Coconut Water

Coconut Water (Photo credit: TaranRampersad)

To do this right, let’s get low tech! Cave man cookin on stones and coals low tech. First we need the right stone and a fire. You need limestone or basalt with a flat cooking surface….throw these in a fire….the stones will get very hot. Upwards of 700 degrees but it takes several hours to reach these tempratures. Let the fire burn down to coals. One note I forgot to mention. Try to get the coconuts that are green, ready for drinking like the above photo. The Brown ones tend to burn and the shell cracks.

3 tablespoons sugar
6 tablespoons fish sauce/light soy sauce
4 lemongrass stalks (white part only), finely diced
4 long red chiles, finely diced
8 cloves garlic, finely diced
2 tablespoon chopped shallots
2 pound deboned rattler cut into bite sized peices
6 tablespoons vegetable oil
1 onion, cut into wedges
4 young coconuts with juice and tops
4 spring onions, sliced in 3-inch pieces
6 coriander (cilantro) sprigs for garnish
Before the fire burns down to coals, in a large mixing bowl (or skull which ever you may have on hand) combine the sugar and fish sauce/light soy sauce, and mix until the sugar has dissolved. Add half of the lemongrass, half of the chile, half of the garlic and the rattler pieces. Coat the rattler, then let it marinate, covered, in the refrigerator for 1 hour.

In your coconuts divide and add the oil and remaining lemongrass and cook the coals. Then add the garlic, shallots, chile, and fry until fragrant and slightly brown.

Carefully remove coconuts from the coals, then add the rattler on your stone searing all sides until browned, and it will brown fast.

Add the onions and coconut juice to the coconuts, and cover with a lid. Cook the mixture over coals until the sauce has reduced by half. Remove the lid, add the scallions and cook 1 minute more.Adding in the rattler to the coconuts, heat for 1 minute more then remove from heat. Open the lids and sprinkle with coriander and place the lid back on. Serve to guests in the coconut shell, allow them to remove the top themselves and mix with rice if they wish.

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