Coconut Rice Prawn Salad Recipes

SHRIMP WITH COCONUT RICE

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.

MANGO AND COCONUT RICE SALAD

Steps:

• Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
• Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
• Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

COCONUT RICE & PRAWN SALAD

Steps:

• Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
• Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
• Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

SPICY COCONUT SHRIMP-RICE NOODLE SALAD

Steps:

• Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
• Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
• Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
• Sprinkle with remaining coconut.

BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD

Steps:

• Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
• Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.

COCONUT RICE SALAD

Steps:

• In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
• Pulse to finely chop and scrape into a glass bowl.
• Add the coconut milk mixing well.
• Measure and add enough water to make 4 cups.
• Whisk well and set aside.
• In a large pot over medium high heat add the rice and oil.
• Stir to coat.
• Add the coconut milk mixture.
• Bring to a boil, reduce heat to medium low and cover.
• Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
• Turn rice out into a large bowl and toss well to cool and separate.
• Place in the fridge, stirring often to help cool.
• In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
• While machine is running slowly and in a very thin stream add the oil.
• Add the salt and pepper and pulse to combine.
• To the rice add the peaches, red pepper and cucumber.
• If serving right away toss with dressing to coat.
• If serving later cover rice mixture and dressing seprately.
• Add the desired amount of dressing right before serving.

PRAWN SALAD WITH COCONUT DRESSING

Steps:

• Shell and de-vein the prawns, leaving tails intact.
• Place all dressing ingredients in a jar and shake well.
• Place prawns, mango, and avocado in a bowl and toss with dressing.
• Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
• Serve and enjoy!
• Makes 4 servings.
• Make sure to use fully-ripe mangos and avocados in this recipe.

CRISPY COCONUT PRAWN & MANGO SALAD

Steps:

• Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
• Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
• Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
• Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
• Drop one prawn into the oil; if it sizzles, add a few more, but don't overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.