Tuck into this crunchy salad with plenty of tropical tastes, and take advantage of our SpinneysFOOD cooked prawns to make it within an hour.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 390 |
| Fat | 14.3g |
| Saturates | 8.1g |
| Protein | 17.6g |
| Carbs | 49.1g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Soak the rice in cold water for 30 minutes. Rinse and drain the rice in cold water until the water runs clean.
2
Place in a saucepan with the water, coconut milk, salt and spices. Place the pot over a high heat and bring to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid. Continue cooking for 15 minutes.
3
Remove the pot from the heat and allow to stand for 10 minutes, covered. Fluff the rice with a fork and allow to cool completely.
4
Toss through the remaining ingredients, squeeze the lime juice over and serve.
