Sweet Chili Prawns With Coconut Rice Recipe

About this recipe

Sweet Chili Prawns with Coconut Rice is an irresistible Asian-inspired dish perfect for breakfast or brunch. The prawns, glazed in a tangy sweet chili sauce, deliver a burst of flavor alongside creamy coconut rice that’s both fragrant and satisfying. Packed with 45g of protein, this dish fuels your body while delighting your taste buds. Cooking it is a joyful experience as the aromas of garlic, ginger, and coconut milk fill your kitchen. Serve it hot, garnished with fresh spring onions, for a wholesome yet indulgent meal that feels like a special treat any day of the week.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 200 ml Pantai Sweet Chili Sauce
• 250 ml Real Thai Unsweetened Coconut Milk

Instructions

1. 1. Rinse the prawns thoroughly and pat them dry with a paper towel.
2. 2. Peel and finely chop the garlic and ginger, then slice the spring onions into thin rounds.
3. 3. Heat vegetable oil in a pan over medium heat and sauté the garlic and ginger until fragrant.
4. 4. Add the prawns to the pan and cook for 2-3 minutes on each side until they turn pink and opaque.
5. 5. Pour the sweet chili sauce over the prawns, stirring gently to coat them evenly. Cook for another 2 minutes.
6. 6. Wash the rice under running water until the water runs clear to remove excess starch.
7. 7. In a separate pot, combine the rice, coconut milk, water, and salt. Bring to a boil over high heat.
8. 8. Reduce the heat to low, cover the pot, and simmer the rice for 15-20 minutes until fully cooked and fluffy.
9. 9. Fluff the rice with a fork and transfer it to a serving bowl.
10. 10. Arrange the glazed prawns over the coconut rice and sprinkle with sliced spring onions for garnish.
11. 11. Serve immediately while warm and enjoy the harmony of flavors.