Coconut rice & prawn salad

Coconut rice & prawn salad

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Make a salad really summery

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
293
protein
17g
carbs
46g
fat
6g
saturates
5g
fibre
1g
sugar
5g
salt
2.16g

Ingredients

  • 200g basmati rice
  • 200ml reduced-fat coconut milk
  • zest and juice 2 limes
  • 4 tbsp sweet chilli sauce
  • 200g bag frozen, cooked large prawns, defrosted
  • ½ cucumber, halved and sliced diagonally
  • handful coriander leaves, chopped
  • 100g pack sugar snap peas, halved lengthways

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Method

  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.
  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.
  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.

Recipe from Good Food magazine, June 2006

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Comments

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Tansyt's picture
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Mmmm..... a lovely light meal for a hot summer's day!

eleanormayo's picture
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Absolutely delicious, wouldn't change a thing with the recipe and cannot wait for the summer evenings to come around again in order to enjoy this in the garden with friends and a glass of wine!

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