Lime and chilli prawns with coconut rice

Lime and chilli prawns with coconut rice

Three Sisters Bake
Helen Cathcart

I use the slightly unconventional measure of a 225 g teacup for the coconut rice in this recipe. I have a vintage china teacup in my kitchen cupboard at home which I have discovered makes just the right amount of rice for two people. - Nichola

For the prawns


Quantity Ingredient
2 tablespoons sesame oil
1cm piece of ginger, finely chopped
1 lime, grated zest and juiced
1/2 red chilli, seeded and finely chopped, (keep seeds if you like an extra kick)
1 garlic clove, crushed
1 teaspoon brown sugar
12 raw shelled king prawns
1 red pepper, halved, stalk removed, seeded and cut into thin strips
20g bunch of coriander, leaves and stalks roughly chopped
1/3 cucumber, cut into thin, 5 cm sticks

For the coconut rice

Quantity Ingredient
1 teacup white basmati rice, rinsed and soaked in tepid water for up to an hour
1 teacup coconut milk
1 teacup cold water


  1. Mix the sesame oil, ginger, lime zest and juice, chilli, garlic and sugar in a bowl and add the prawns. Leave to marinate while you prepare the rice and garnish.
  2. Pour the rice, coconut milk and water into a medium saucepan, stir and bring to the boil, uncovered, on a high heat. Turn down the heat, cover with a lid, and cook gently for 12 minutes until the rice is tender.
  3. Remove the pan from the heat and leave it to stand, with the lid on, for 5 minutes.
  4. Remove the prawns from the marinade. Heat a large frying pan or wok on a medium heat and fry the prawns for 3–4 minutes until they turn pink. Add the strips of pepper and cook for a further 2 minutes.
  5. Remove the lid from the rice and use a fork to separate the grains (it should still be a little sticky). To serve, divide the rice between 2 bowls, top with the cooked prawns then garnish with the chopped coriander and cucumber.
Three Sisters Bake
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