Coconut rice & prawn salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Make a salad really summery
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 293 | |
| low in | fat | 6g |
| saturates | 5g | |
| carbs | 46g | |
| sugars | 5g | |
| fibre | 1g | |
| protein | 17g | |
| 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 pea , halved lengthways
Method
- STEP 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.
- STEP 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.
- STEP 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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