Prawn San Chow Bow
Fragrant prawn and coconut rice piled into cold crisp lettuce cups with herbs - easy flex the whole way.
Serves: 4
Prep time: 25 minutes
Cook time: 15 minutes
INGREDIENTS
1kg pre-cooked peeled large prawns, roughly chopped
1 tbsp vegetable oil
2 cloves garlic, minced
3 spring onions, finely chopped
2 tsp fresh ginger, minced
1 lemongrass stalk, white part only, finely chopped and mashed
1 tbsp olive oil
2 tsp sesame oil
2 cups cooked jasmine rice - to avoid cooking at all you could use a microwave rice here!
8 cherry tomatoes, finely chopped
2 tbsp desiccated coconut
1/4 cup fried shallots
1 long red chilli, finely chopped
1 tbsp fish sauce
1 tbsp brown sugar
juice of 2 limes (about 3 tbsp)
1 iceberg, cos or butter lettuce, to make cups
fresh mint, coriander and basil
METHOD
Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic, lemongrass, spring onion and ginger, and saute for about 30 seconds until fragrant.
Add the prawns to the skillet and stir-fry for about 2-3 minutes until they are heated through, tossing a lot.
Add the coconut and sesame oil and toss again, then remove from the heat.
In a bowl, whisk together the chilli, brown sugar, lime juice and fish sauce.
In a large bowl, combine the rice, fried shallots, tomatoes and prawns, then cover with the sauce and toss.
Eat in lettuce cups with the herbs. Easy flex the whole way.
HINTS
Microwave rice makes this a genuinely no-cook-rice dinner - no shame, all speed.
Refresh the lettuce leaves in iced water while you cook so the cups are cold and snappy against the warm rice.
Pre-cooked prawns just need heating through - don't cook them again or they'll toughen up.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 6700 kJ (1600 cal)
Protein: 165 g
Fat: 55 g
Saturated fat: 18 g
Carbohydrate: 115 g
Sugars: 25 g
Fibre: 12 g
Sodium: 4900 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.