Coconut rice & prawn salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g basmati rice
- 200ml reduced-fat coconut milk
- zest and juice 2 limes
- 4 tbsp sweet chilli sauce
- 200g bag frozen, cooked large prawnsdefrosted
- ½ cucumberhalved and sliced diagonally
- handful corianderleaves, chopped
- 100g pack sugar snap peahalved lengthways
Nutrition: per serving
- kcal293
- fat6glow
- saturates5g
- carbs46g
- sugars5g
- fibre1g
- protein17g
- salt2.16g
Method
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.
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.
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.
