Turmeric & Coconut Fried Prawns with Cucumber & Mint

Turmeric & Coconut Fried Prawns with Cucumber & Mint

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 26, 2020.



  • 1 shallot, thinly sliced
  • 1 baby bok choy, thinly sliced
  • 1 pack spiced basmati rice
  • 1 1/2 cups water


  • 1 clove garlic, minced
  • 300g prawns, defrosted
  • 5g turmeric spices
  • 1/2 cup coconut milk
  • 1 tsp fish sauce
  • Juice of 1 lime


  • 15g coconut thread
  • 1 Lebanese cucumber, finely diced
  • 1 bunch mint, leaves picked


  1. Prep & cook pilaf. Prep shallot and bok choy. Heat a drizzle of oil in a large pot on medium-high heat. Cook shallot and 1/2 tsp salt for about 2 minutes, until soft. Add rice and fry for 1 minute, until fragrant. Add water measure and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep prawns. Prep garlic. Pat prawns dry and set aside.
  3. Prep garnishes. Heat a dry fry-pan on medium heat. Add coconut thread and toast for about 2 minutes, stirring often, until golden. Remove from pan and return pan to high heat with a drizzle of oil. Prep cucumber and mint and set aside.
  4. Cook prawns. Add garlic and turmeric spices to pan and fry for 30 seconds, until fragrant. Add prawns and fry for 2 minutes to brown. Add coconut milk and fish sauce and cook for about 3 minutes, until prawns are cooked and sauce is thick. Add lime juice and season to taste with salt and pepper.
  5. To finish. Fluff up rice with a fork and fold through bok choy. Season to taste.
  6. Serve rice topped with prawns, cucumber, coconut thread and mint.

Nutritional Information

Energy 3024 kj
723 kcal
Protein 44.3g
Carbohydrate 86.7g
Fat 21.6g