About This Recipe
1 cup jasmine (or other) rice
1½ cups water
½ cup coconut milk
1 stalk lemon grass, trimmed and finely chopped
2 inch of fresh root ginger, peeled and grated
3 kaffir lime leaves, shredded (or crumbled, if dried)
200g (or one packet) of cooked king prawns
2 tbsp chilli sauce
Handful of coriander leaves
1 lime, cut into wedges
- This recipe is excellent made in a rice cooker.
- Put the rice, water, coconut milk, lemon grass, kaffir lime leaves, and half of the grated ginger in a pan. Bring the liquid to the boil, then lower the temperature, cover, and simmer gently for around 12 minutes or until most of the water has been absorbed. Fluff the rice, but leave in the pan.
- Mix the prawns with the chilli sauce and the remaining ginger, then spread on top of the rice, and replace the lid. Turn the heat down as low as it will go and leave the prawns to steam. When the prawns are piping hot, turn off the heat and sprinkle with coriander leaves.
- Serve with lime wedges on the side.