Grilled prawns with coconut & coriander rice
The easy barbecue and summer entertaining dish you will fall in love with
Proudly supported by 
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
Method
- 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.
