Chilli Prawn Salad with Coconut Rice
A recipe from singapore.
🇸🇬 singaporeLunchStreet Food
Nutrition (per serving)
520Calories
28 gProtein
48 gCarbs
20 gFat
5 gSugar
1150 mgSalt
Ingredients
- 200g Prawns, peeled and deveined
- 200ml Coconut milk
- 1 cup Rice, short grain
- 3 Red chilies, sliced
- 1 clove Garlic, minced
- 1 Lime, juiced
- 2 tbsp Cilantro, chopped
- 1 Kangaroo paw, sliced
- 1 tsp Salt
- ½ tsp Black pepper
Method
- Cook the rice according to package instructions, substituting half of the water with coconut milk and adding a pinch of salt; once cooked, fluff with a fork and let it cool to room temperature, about 15 minutes.
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