Ingredients

4 Servings

Meat & Seafood

  • Prawn 450 g

Canned/Bottled Goods

  • Tinned Coconut Milk 1 can

Produce

  • Red Bell Peppers 2

  • Shallots 2

  • Ginger Root 2 tsp

  • Garlic Cloves 6

Spices

  • Salt 1 tsp

  • Red Pepper Flakes 1 pinch

Dry Goods

  • Basmati Rice 180 g

Pantry

  • Water 180 ml

  • Sesame Seed Oil 4 Tbsp

  • Soy Sauce 2 tsp

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Tinned Coconut Milk
    • 180 ml Water
    • 1 tsp Salt
    • 180 g, uncooked Basmati Rice
  2. Cook Prawns

    Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic, ginger & red pepper flakes. Cook & stir until fragrant, about 30 seconds. Add prawns. Raise heat to medium high & cook until prawns are opaque, 2 to 3 minutes, stirring often. Add soy sauce & stir to coat.

    • 2 Tbsp Sesame Seed Oil
    • 6, minced Garlic Cloves
    • 1 tsp, minced Ginger Root
    • 1 pinch Red Pepper Flakes
    • 450 g, peeled and deveined Prawn
    • 2 tsp Soy Sauce
  3. Cook Red Bell Pepper

    Prepare ingredients. Set pan to medium high heat for 1 minute. Add oil, shallot & pepper. Cook & stir until soft, about 3 minutes. Remove from pan. Add garlic and ginger; cook for 1 minute. Season to taste.

    • 2 Tbsp Sesame Seed Oil
    • 2, finely minced Shallots
    • 2, diced Red Bell Peppers
    • 2, finely minced Garlic Cloves
    • 1 tsp, minced Ginger Root
    • g, to taste Salt
    • g, to taste Black Pepper
  4. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 21.0 g 106%
Unsaturated Fat 13 g  
Cholesterol 140 mg 47%
Sodium 1390 mg 60%
Total Carbohydrate 50 g 18%
Fiber Total Dietary 3 g 10%
Sugars Total 5 g  
Protein 22 g 45%
Vitamin C 95 mg 110%
Calcium Ca 115 mg 8%
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By Innit Culinary Team