Coconut & Lime Prawns with Coconut Rice & Vietnamese Cucumber Salad

Coconut & Lime Prawns with Coconut Rice & Vietnamese Cucumber Salad

Ready in 30 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 19, 2020.



  • 1 1/2 cups jasmine rice
  • 165ml coconut cream
  • 1 1/2 cups water


  • 1 Lebanese cucumber, diced
  • 1 capsicum, diced
  • 1 baby bok choy, thinly sliced
  • 50g mung bean sprouts
  • 50g Vietnamese dressing


  • 600g frozen prawns, defrosted
  • 40g coconut lime crumb

To Serve

  • 50g Vietnamese dressing


  1. Cook rice. Combine all rice ingredients in a large pot and bring to the boil. Once boiling, stir, 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, capsicum and bok choy and toss all in a large bowl with mung bean sprouts and 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 2474 kj
591 kcal
Protein 38.3g
Carbohydrate 68.1g
Fat 18.5g