Coconut prawn and rice salad

Name: Coconut prawn and rice salad
Total time: 30 min
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

30 minutes
serves 2
Easy

This fresh and light coconut prawn salad is under 500 calories and ready in just 30 minutes, making it perfect for lunch or a lighter midweek meal.

December 19, 2014 at 2:30 pm

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.