Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 750grams green prawns (tails intact)
- 40grams fried shallots (to serve)
- 1tablespoons fish sauce
- 2tablespoons mint leaves (to serve)
- 1 red onion, thinly sliced
- 3 spring onions, thinly sliced
- 1/3 cup roasted & salted cashews (to serve)
- 2 limes, halved
- 3 cup jasmine rice, cooked
- 2/3 cup organic coconut milk
- 1 lemongrass stalk, white part only, finely chopped
- 1 handful kaffir lime leaves, finely shredded
- 2teaspoons brown sugar
- 2teaspoons vegetable oil
- 2 cup roast chicken, shredded
Nutrition per serving
4650kJ / 1110Cal
4650 Kilojoules or 1110 Calories
53% of daily energy intake*
Protein
40.2grams
Fat
24.4grams
Carbs
144grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Combine coconut milk, 2 tbs lime juice, fish sauce and sugar in a jug. Heat oil in a wok or large frying pan over medium-high heat. Add onion, lime leaves and lemongrass. Stir-fry for 2 minutes or until softened. Add prawns and stir-fry for 3 minutes.
Step 2 of 2
Pour coconut milk mixture into pan and bring to the boil. Add chicken, rice and spring onion, tossing to combine. Cook for 2 minutes or until heated through. Spoon into bowls and serve topped with cashews, shallots, mint leaves and remaining lime.
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