Grilled prawns with coconut & coriander rice Recipe

Grilled prawns with coconut & coriander rice

The easy barbecue and summer entertaining dish you will fall in love with - by Alison Pickel

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The easy barbecue and summer entertaining dish you will fall in love with

Ingredients

2 cups brown rice

3 kaffir lime leaves

1 stalk lemongrass, trimmed, halved, bruised

1 kg raw king prawns, peeled and deveined, leaving  tails intact

1 cup roughly chopped fresh coriander leaves and stems

1 cup moist flaked coconut, lighty toasted

Dressing

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp vegetable oil

2 tsp brown sugar

1 tsp freshly grated ginger

1 fresh long red chilli, deseeded, finely chopped

Add rice to a large saucepan of boiling water with leaves and lemongrass. Boil, uncovered, for about 20 to 25 minutes, or until tender. Drain. Spread onto a tray. Discard leaves and lemongrass. Cover and refrigerate until cold.
To make dressing, combine all ingredients in a small jug. Mix well.
Toss prawns in 1 tblsp of the dressing in a large bowl. Reserve remaining dressing.
Heat a lightly oiled barbecue grill plate over a high heat. Add prawns. Cook for about 2 minutes on each side, or until cooked.
Transfer rice to a large bowl with coriander, coconut and remaining dressing. Toss well. Place in a serving bowl. Top with prawns.