Ingredients

• Juice of 1 lime
• 2 garlic cloves, finely chopped
• 3cm piece of ginger, grated
• 1/2 bunch coriander roots and stems, finely chopped
• 3 kaffir lime leaves, finely shredded
• 300ml coconut milk
• 1kg green prawns, peeled (tails intact), deveined
• Green papaya salad (related recipe), to serve
• Toasted shredded coconut, to serve

Coconut rice

• 1 1/2 cups (300g) jasmine rice
• 100ml coconut milk

Method

• Step 1 Combine lime juice, garlic, ginger, coriander roots and stems, kaffir lime leaves and coconut milk in a bowl. Add the prawns, then place in the fridge to marinate for 30 minutes.
• Step 2 Meanwhile, for the rice, place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in a saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes or until the liquid is absorbed – don’t be tempted to lift the lid early or you’ll lose the steam that cooks the rice. Fluff up rice with a fork.
• Step 3 Preheat a barbecue or chargrill pan on high heat.
• Step 4 Drain prawns and season, then grill for 1-2 minutes each side until just cooked.
• Step 5 Divide coconut rice and green papaya salad among bowls. Top with prawns and sprinkle with toasted coconut.