Coconut prawn and rice salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 × 165ml tin reduced-fat coconut milk
- 150g basmati rice
- 1 limejuiced
- 2cm root gingergrated
- 1 tsp golden caster sugar
- 1 tbsp fish sauce
- 125g large cooked peeled prawns
- a small bunch corianderleaves only
- 1 red chillifinely sliced
- 4 spring onionsfinely sliced
Nutrition:
- kcal411
- fat9.6g
- saturates0g
- carbs64.8g
- sugars0g
- fibre0.3g
- protein20.8g
- salt2.6g
Method
step 1
Bring the coconut milk to a simmer with 150ml water, add the rice and ½ tsp salt. Cover, cook until the liquid is absorbed then cool. Mix the lime juice and ginger, stir in the sugar, fish sauce and prawns. Spoon into bowls and top with coriander, chilli and onion.
