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Coconut rice & prawn salad

Coconut rice & prawn salad

A star rating of 4.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make a salad really summery

Nutrition: per serving
HighlightNutrientUnit
kcal293
low infat6g
saturates5g
carbs46g
sugars5g
fibre1g
protein17g
salt2.16g
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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 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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A star rating of 4.8 out of 5.5 ratings
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