Prawns Main Asian

Lime, coriander and coconut prawns with coconut rice

Name: Lime, coriander and coconut prawns with coconut rice
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: Juice of 1 lime; 2 garlic cloves, finely chopped; 3cm piece of ginger, grated; 1/2 bunch coriander roots & stems, finely chopped; 3 kaffir lime leaves, finely shredded; 300ml coconut milk; 1kg green prawns, peeled (tails intact), deveined; Toasted shredded coconut, to serve; 1 1/2 cups (300g) jasmine fragrant rice; 100ml coconut milk; 1 1/2 tablespoons grated palm sugar or brown sugar; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon sesame oil; 1 long red chilli, seeds removed, finely chopped; 1/2 green papaya, shredded (a mandoline is ideal); 250g punnet cherry tomatoes, halved; 2 cups (160g) bean sprouts, trimmed; 2 tablespoons chopped mint; 2 tablespoons chopped coriander

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15m

Lime, coriander and coconut prawns with coconut rice

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by Valli Little

delicious. team

Oct 03, 2015

Fresh and tropical, this coconut rice and prawn recipe is a great one for summer.

Juice of 1 lime
2 garlic cloves, finely chopped
3cm piece of ginger, grated
1/2 bunch coriander roots & stems, finely chopped
3 kaffir lime leaves, finely shredded
300ml coconut milk
1kg green prawns, peeled (tails intact), deveined
Toasted shredded coconut, to serve

Coconut rice

1 1/2 cups (300g) jasmine fragrant rice
100ml coconut milk

Green papaya salad

1 1/2 tablespoons grated palm sugar or brown sugar
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon sesame oil
1 long red chilli, seeds removed, finely chopped
1/2 green papaya, shredded (a mandoline is ideal)
250g punnet cherry tomatoes, halved
2 cups (160g) bean sprouts, trimmed
2 tablespoons chopped mint
2 tablespoons chopped coriander

Method

1.

Combine lime juice, garlic, ginger, coriander roots and stems, kaffir lime leaves and coconut milk in a bowl. Add the prawns, then place in the fridge to marinate for 30 minutes.
2.

Meanwhile, for the rice, place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in a saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes or until the liquid is absorbed – don’t be tempted to lift the lid early or you’ll lose the steam that cooks the rice. Fluff up rice with a fork.
3.

Preheat a barbecue or chargrill pan on high heat.
4.

Drain prawns and season, then grill for 1-2 minutes each side until just cooked.
5.

Make green papaya salad: Combine the sugar, fish sauce, lime juice, sesame oil and chilli in a bowl, stirring to dissolve the sugar. Place the remaining ingredients in a separate bowl, then pour over the dressing and toss to combine.
6.

Divide coconut rice and green papaya salad among bowls. Top with prawns and sprinkle with toasted coconut.