Prawn, coriander & coconut rice salad

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How to make Prawn, coriander & coconut rice salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 1 1/2 cups (330g) jasmine rice
  • Zest of 1 lime
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon grated palm sugar (see note) or brown sugar
  • 1/2 cup (125ml) coconut cream
  • 1 bunch coriander, leaves picked
  • 1 long red chilli, seeds removed, finely chopped
  • 2 tablespoons peanut oil
  • 1kg cooked prawns, peeled (tails intact)
  • 1 telegraph cucumber, finely chopped
  • 4 spring onions, thinly sliced
  • 1/4 cup (35g) chopped roasted peanuts
  • Extra lime wedges, to serve

Method

  • Step 1 Cook rice according to packet instructions. Rinse under cold water, drain, then cool.
  • Step 2 Place lime zest and juice, sugar, coconut cream and coriander, reserving 2 tablespoons to garnish, in a blender. Whiz to a smooth puree, stir in chilli, then season to taste.
  • Step 3 Toss the cooled rice with the prawns, oil, cucumber, spring onion and coriander dressing. Divide among plates, scatter with peanuts and extra coriander leaves, then serve with lime wedges.

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