Serves: 2-4
INGREDIENTS
For the coconut-lime rice
- 1 cup jasmine or basmati rice
- 1 cup water
- 1 cup coconut milk
- pinch of salt
- zest of 1 lime
- 2 tablespoons lime juice
For the garlic butter prawns
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 400g prawn meat (or prawns of your choice)
- salt and freshly ground black pepper
For the mango-chilli salsa
- 1 ripe mango, diced
- ½ teaspoon chilli powder, adjust to taste
- freshly ground black pepper, to taste
- 1-2 tablespoon pomegranate seeds (optional – use any seasonal fruit like papaya, pineapple, or melon)
- 1 tablespoon fresh coriander, chopped
- 1 tablespoon fresh mint, chopped
- 1 teaspoon lime juice (optional, for extra zing)
METHOD
1. Rinse the rice until the water runs clear.
2. In a pot, combine the rice, water, coconut milk, and salt. Bring to a boil.
3. Reduce the heat, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
4. Stir in the lime zest and juice. Fluff with a fork.
5. Heat the butter in a pan over medium heat. Add the garlic and cook until fragrant.
6. Add the prawns, season with salt and pepper, and sauté until just cooked and lightly golden (about 4-5 minutes). Remove from the heat.
7. In a bowl, combine the mango, chilli powder, black pepper, coriander, mint, and pomegranate seeds.
8. Add lime juice if desired. Toss gently to combine.
9. Spoon the coconut-lime rice onto a plate, top with the garlic prawns, and finish with a generous spoonful of the mango-chilli salsa.