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Prawn, coriander & coconut rice salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Get daring with midweek meals: Try a flavorful prawn, coriander, and coconut rice salad.
Ingredients:
  • 330g jasmine rice
  • Zest of 1 lime
  • 60ml lime juice
  • 20.00 ml grated palm sugar (see note) or brown sugar
  • 125ml coconut cream
  • 1 bunch coriander, leaves picked
  • 1 long red chilli, seeds removed, finely chopped
  • 36.40 gm peanut oil
  • 1kg cooked prawns, peeled (tails intact)
  • 1 telegraph cucumber, finely chopped
  • 4 spring onions, thinly sliced
  • 35g peanuts
  • Extra lime wedges, to serve
Instructions:
  • Prepare the rice following the instructions on the packet. Once cooked, rinse under cold water, drain, and let it cool.
  • In a blender, combine lime zest and juice, sugar, coconut cream, and coriander, reserving 2 tablespoons for garnish. Blend until smooth, then stir in chili and season to taste.
  • Combine the chilled rice with the prawns, oil, cucumber, spring onion, and coriander dressing. Plate the mixture, sprinkle with peanuts and additional coriander leaves, and garnish with lime wedges before serving.

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