COCONUT RICE & PRAWN SALAD
Make a salad really summery
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.16 milligram of sodium
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