Coconut & Lime Prawns with Coconut Rice & Vietnamese Cucumber Salad

Coconut & Lime Prawns with Coconut Rice & Vietnamese Cucumber Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, April 19, 2020.



  • 1 cup jasmine rice
  • 165ml coconut cream
  • 3/4 cup water


  • 1 Lebanese cucumber, diced
  • 1/2 capsicum, diced
  • 100g mung bean sprouts
  • 25g Vietnamese dressing


  • 300g frozen prawns, defrosted
  • 20g coconut lime crumb

To Serve

  • 25g Vietnamese dressing


  1. Cook rice. Combine all rice ingredients in a medium pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
  2. Prep salad. Prep cucumber and capsicum. In a large bowl, toss cucumber, capsicum and mung bean sprouts with first measure of Vietnamese dressing.
  3. Cook prawns. Pat prawns dry. When rice has about 8 minutes steam time remaining, heat a drizzle of oil in a medium fry-pan on high heat. Cook prawns for about 2 minutes each side, until cooked through. Add coconut lime crumb to pan and cook a further 1 minute, until fragrant.
  4. Serve rice topped with salad, prawns and remaining Vietnamese dressing.

Nutritional Information

Energy 2118 kj
506 kcal
Protein 37.0g
Carbohydrate 47.6g
Fat 18.5g