How To Make Coconut Rice & Prawn Salad
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Serves:
Ingredients
- 1 cup basmati rice
- 1 can (400ml) coconut milk
- 1 cup water
- 1 tsp salt
- 1 lb (500g) prawns, peeled and deveined
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, crushed
- dressing ingredients:
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
Instructions
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In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and let it cool.
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Heat a grill pan or skillet over medium heat. Cook the prawns for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let them cool.
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In a large bowl, combine the cooked rice, prawns, bell pepper, cucumber, cilantro, mint leaves, and crushed peanuts.
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In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, garlic, and ginger to make the dressing.
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Pour the dressing over the salad and toss gently to combine.
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Serve the Coconut Rice & Prawn Salad chilled or at room temperature.
Nutrition
- Calories : 425kcal
- Total Fat : 14.6g
- Saturated Fat : 10.5g
- Cholesterol : 230mg
- Sodium : 1298mg
- Total Carbohydrates : 45.3g
- Dietary Fiber : 3g
- Sugar : 5.1g
- Protein : 28.6g
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