Coconut rice & prawn salad

• basmati rice↗200g g
• reduced-fat coconut milk↗200ml ml
• zest and juice 2 limes
• sweet chilli sauce↗ tbsp
• bag frozen, cooked large prawns200g g

  defrosted

• ½ cucumber

  halved and sliced diagonally

• handful coriander

  leaves, chopped

• pack sugar snap pea↗100g g

  halved lengthways

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.