Name: Prawn, coconut and snake bean rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 1 tablespoon peanut oil; 1 medium brown onion (150g), chopped finely; 150 gram snake beans, chopped coarsely; 6 kaffir lime leaves; 1 1/3 cup (330ml) water; 2/3 cup (160ml) coconut milk; 500 gram medium king prawns, uncooked; 1 tablespoon fried shallots; 1 tablespoon roasted unsalted cashew nuts, chopped coarsely; 1 tablespoon flaked coconut, toasted; 1/4 cup loosely packed fresh coriander leaves

Prawn, coconut and snake bean rice

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 cup (400g) jasmine rice

1 tablespoon peanut oil

1 medium brown onion (150g), chopped finely

150 gram snake beans, chopped coarsely

6 kaffir lime leaves

1 1/3 cup (330ml) water

2/3 cup (160ml) coconut milk

500 gram medium king prawns, uncooked

1 tablespoon fried shallots

1 tablespoon roasted unsalted cashew nuts, chopped coarsely

1 tablespoon flaked coconut, toasted

1/4 cup loosely packed fresh coriander leaves

Method

1.Wash rice with cold water until water runs clear; drain well.

2.Combine oil, onion, beans and lime leaves in 2.5-litre (10-cup) rice cooker; cook, stirring, about 3 minutes or until onion softens. Stir in rice, water and coconut milk, season; secure lid. Cook about 10 minutes or until cooker automatically switches to KEEP WARM.

3.Meanwhile, shell and devein prawns, leaving tails intact.

4.Add prawns to cooker; secure lid. Switch to KEEP WARM; stand about 10 minutes or until prawns change colour.

5.Discard lime leaves. Serve rice topped with shallots, nuts, flaked coconut and coriander.

Baby green beans can be used instead of snake beans.
Note

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