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Prawns with Coconut Rice

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Serves: 4
115g / 4 oz dried Chinese mushrooms
2 tbsp vegetable or peanut oil
6 spring onions, chopped
55g / 2 oz dry unsweetened coconut
1 fresh green chilli, deseeded and chopped
225g / 8 oz jasmine rice
150ml / 5 fl oz fish stock
425ml / 15 fl oz coconut milk
350g / 12 oz cooked peeled prawns
6 sprigs fresh Thai basil

Place the mushrooms in a small bowl, cover with hot water and set aside to soak for 30 minutes. Drain, then cut off and discard the stalks and slice the caps.

Heat 1 tablespoon of the oil in a wok and stir-fry the spring onions, coconut and chilli for 2-3 minutes, until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes.

Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to the boil. Reduce the heat and add the coconut milk. Simmer for 10-15 minutes, until the rice is tender. Stir in the prawns and basil, heat through and serve.

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