COCONUT RICE WITH PRAWNS

Ingredients

• Coconut oil

  1 tbsp or 14g

• Prawns

  Frozen, raw, peeled - Coles

  8 oz or 227g

• Onions

  Raw

  1 medium or 110g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Cracker Chips

  Zesty Chillies & Lime - Pepperidge Farm

  100g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  4 oz or 114g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Water

  Plain, clean water

  100g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mango

  1 Medium Raw - Whole Foods Market

  1 medium raw or 150g

Directions

1. Heat the coconut oil in a non-stick pan over high heat. Add in the prawns and season with salt & pepper. Once the prawns are pink, remove them from the pan and place it back on the heat.
2. Reduce heat to medium, then add the onion and ginger. Statue for about 3 minutes until slightly browned
3. Add the jasmine rice and stir well cooking for about 2 minutes. Next, pour in coconut milk and water. Bring to boil and lower the heat to simmer, cook the rice covered until the liquid has been absorbed (about 25 – 35 minutes).
4. Once the rice is cook, remove from the heat and stir in earlier cooked prawns, diced bell pepper and chopped mango. Mix well and serve.