Prawns

Prawn, coriander and coconut rice salad

Name: Prawn, coriander and coconut rice salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cups (330g) jasmine rice; Grated zest of 1 lime and 1/4 cup (60ml) lime juice, plus lime wedges to serve; 1 tablespoon grated palm sugar or brown sugar; 1/2 cup (125ml) coconut cream; 1 bunch coriander, leaves picked; 1 long red chilli, seeds removed, finely chopped; 2 tablespoons peanut oil; 1kg cooked prawns, peeled (tails intact); 1 telegraph cucumber, finely chopped; 4 spring onions, thinly sliced; 1/4 cup (35g) chopped roasted peanuts

1 rating

15m

10m

Jump to recipe

by Phoebe Wood

Oct 02, 2015

Throw out the rule book to midweek cooking and try out some more creative combinations, like this prawn, coriander & coconut rice salad.

1 1/2 cups (330g) jasmine rice
Grated zest of 1 lime and 1/4 cup (60ml) lime juice, plus lime wedges to serve
1 tablespoon grated palm sugar or brown sugar
1/2 cup (125ml) coconut cream
1 bunch coriander, leaves picked
1 long red chilli, seeds removed, finely chopped
2 tablespoons peanut oil
1kg cooked prawns, peeled (tails intact)
1 telegraph cucumber, finely chopped
4 spring onions, thinly sliced
1/4 cup (35g) chopped roasted peanuts

Method

1.

Cook rice according to packet instructions. Rinse under cold water, drain, then cool.
2.

Place lime zest and juice, sugar, coconut cream and coriander, reserving 2 tablespoons to garnish, in a blender. Whiz to a smooth puree, stir in chilli, then season to taste.
3.

Toss the cooled rice with the prawns, oil, cucumber, spring onion and coriander dressing. Divide among plates, scatter with peanuts and extra coriander leaves, then serve with lime wedges.