The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coconut rice & prawn salad recipe. Enjoy quick & easy rice recipes and learn how to make Coconut rice & prawn salad.
Easy | Serves 4 | 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
Method
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.
Nutrion 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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