Crispy Coconut Rice Salad with Prawns

Ingredients | Serves 2:

For the Crispy Coconut Rice Salad:

• 1 pouch Nice Rice Coconut 
• 1 tbsp olive oil 
• 2 spring onions, finely sliced
• 150g sugar snap peas, thinly sliced
• 1 handful thai basil 
• 1 handful fresh mint
• 1 tbsp of salted peanuts, roughly chopped
• Red chilli, sliced (optional)

For the Prawns:

• 300g raw king prawns, peeled and deveined
• 1 tsp olive oil
• 1 tsp red curry paste 
• Zest of 1 lime
• Salt to taste 
• For the Dressing:
• 1 lime, juice
• 1 tsp honey
• 1 tsp fish sauce 
• ½ tsp grated ginger

Method:

1. Preheat oven 200C. 
   
   
2. Toss the prawns with olive oil, curry paste,, lime zest, salt marinade for 10 minutes 
   
   
3. On a lined baking tray break up the microwave pouch of Nice Rice Coconut Rice, drizzle with olive oil and toss to coat.  Bake for 10 -15 minutes, stirring halfway until the rice is golden and  crispy. 
   
   
4. Transfer the marinated prawns to a baking tray and cook for 5 minutes. 
   
   
5. In a small bowl, whisk together lime juice, honey, fish sauce, and grated ginger. 
   
   
6. In a large bowl, combine the crispy rice, prawns, spring onions, sugar snap peas, thai basil, mint, and chilli if using.
   
   
7. Drizzle the dressing over the salad and toss gently to combine.
   
   
8. Divide the salad between bowls and top with the peanuts.