Coconut rice & prawn salad
Make a salad really summery
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Low-fat
- 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.
- 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.
- 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.
Per serving
293 kcalories, protein 17g, carbohydrate 46g, fat 6 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.16 g
Recipe from Good Food magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/2544/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Low-fat
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
Per serving
293 kcalories, protein 17g, carbohydrate 46g, fat 6 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.16 g
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26 February 2008
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03 July 2008
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