Coconut rice & prawn salad

Make a salad really summery

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 293
  • 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 peas, halved lengthways
MPU 2

Method

  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.

  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.

  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.

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