Coconut Rice & Prawn Salad
This vibrant and refreshing coconut lime prawn rice bowl brings together a symphony of flavors and textures. The aromatic basmati rice is infused with reduced-fat coconut milk, creating a creamy backdrop for the zesty lime and sweet chili sauce dressing that coats succulent prawns. Crisp cucumber, fresh coriander leaves, and sugar snap peas add a delightful crunch to the dish. Enjoy this colorful and flavorful bowl as a satisfying and nutritious meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 293 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 2.16 milligram of sodium
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