Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 2 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
2
- 100grams green prawns, peeled & deveined, tails on
- 1 red chilli, finely chopped
- 2tablespoons fresh coriander, chopped
- 1 shallot, thinly sliced
- 1 tomato, deseeded & diced
- 1tablespoons lime juice
- 1grams olive oil spray
- 100grams pineapple, cored & diced
- 1/2 cup rice
- 1 clove garlic, crushed
- 100grams low fat coconut milk
Nutrition per serving
1220kJ
Protein
4.7grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook rice in a saucepan of boiling water for 10 minutes or until tender. Drain well.
Step 2 of 5
Meanwhile, spray a small saucepan with oil and heat over medium heat. Add shallot, chilli and garlic. Cook, stirring often, for 2 minutes or until soft. Add coconut milk, bring to a simmer and cook for 3 minutes. Remove from heat and stir in half the coriander.
Step 3 of 5
Combine pineapple, tomato, lime juice and remaining coriander in a small bowl. Season with freshly ground black pepper.
Step 4 of 5
Heat a barbecue plate over medium-high heat. Spray prawns with oil and cook for 1-2 minutes each side or until golden and cooked through (alternatively, spray a large non-stick frying pan with oil and cook over medium-high heat).
Step 5 of 5
Divide prawns, rice and salsa between serving plates. Spoon sauce over prawns to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.