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Ingredients
- reduced-fat coconut milk 1 × 165ml tin
- basmati rice 150g
- lime 1, juiced
- root ginger 2cm, grated
- golden caster sugar 1 tsp
- fish sauce 1 tbsp
- large cooked peeled prawns 125g
- coriander a small bunch, leaves only
- red chilli 1, finely sliced
- spring onions 4, finely sliced
Method
-
Step 1
Bring the coconut milk to a simmer with 150ml water, add the rice and ½ tsp salt. Cover, cook until the liquid is absorbed then cool. Mix the lime juice and ginger, stir in the sugar, fish sauce and prawns. Spoon into bowls and top with coriander, chilli and onion.
Nutritional Information
- Kcals 411
- Carbs 64.8g
- Protein 20.8g
- Fat 9.6g
- Salt 2.6g
- Fibre 0.3g