Coconut rice & prawn salad
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.8 out of 5.5 ratingsRate
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Ingredients
Nutrition
Units:
MetricUS
-
200g basmati rice
-
200ml reduced-fat coconut milk
-
zest and juice 2 limes
-
4 tbsp sweet chilli sauce
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200g bag frozen, cooked large prawns
defrosted
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½ cucumber
halved and sliced diagonally
-
handful coriander
leaves, chopped
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100g pack sugar snap pea
halved lengthways
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Nutrition: per serving
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kcal293
-
fat6g
low
-
saturates5g
-
carbs46g
-
sugars5g
-
fibre1g
-
protein17g
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salt2.16g
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Method
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step 1
Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail’s depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
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step 2
Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
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step 3
Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.
Recipe from Good Food magazine, June 2006
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A star rating of 4.8 out of 5.5 ratings
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