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Lime, coriander and coconut prawns with coconut rice
Lime, coriander and coconut prawns with coconut rice
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Tropical coconut rice with prawns - perfect for summer!
Ingredients:
  • Juice of 1 lime
  • 3cm piece of ginger, grated
  • 1/2 bunch coriander roots and stems, finely chopped
  • 3 makrut lime leaves, finely shredded
  • 300ml coconut milk
  • 1kg green prawns, peeled (tails intact), deveined
  • Green papaya salad (related recipe), to serve
  • Toasted shredded coconut, to serve
  • 300g jasmine rice
  • 100ml coconut milk
Instructions:
  • Mix together the lime juice, garlic, ginger, coriander roots and stems, makrut lime leaves, and coconut milk in a bowl. Add the prawns and refrigerate for 30 minutes to let the flavors meld deliciously.
  • Prepare the rice by combining rice, coconut milk, water, and salt in a saucepan over medium heat. Simmer, then lower the heat, cover, and cook for 10 minutes. Let it rest covered for an additional 10 minutes until the liquid is absorbed. Fluff the rice with a fork before serving.
  • Fire up the barbecue or chargrill pan on high heat.
  • Season and grill the prawns for 1-2 minutes on each side until just cooked, then drain.
  • Serve coconut rice and green papaya salad in bowls. Add prawns on top and garnish with toasted coconut.

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