Tangy Prawns Stir Fry With Coconut Rice Recipe

About this recipe

Tangy Prawns Stir-Fry with Coconut Rice is a quick and delightful Indian-inspired snack that combines the rich flavors of seafood and creamy coconut rice. Juicy prawns are stir-fried with aromatic spices like turmeric, white pepper, and ginger, creating a vibrant and zesty dish. The rice, cooked in coconut milk, complements the prawns with its subtle sweetness and rich texture. Packed with 36g of protein, this snack is perfect for gym-goers looking for a nutrient-dense option. The preparation is simple, using just one pan for the prawns and another pot for the rice, making cleanup easy. Serve this dish on a laid-back evening or batch-cook it for an upcoming busy week—it’s as versatile as it is delicious!

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 1 piece Coconut

Instructions

1. 1. Rinse the rice thoroughly and soak it in water for 15 minutes.
2. 2. Heat a pan and add cooking oil, then sauté finely sliced red onions until translucent.
3. 3. Add ginger powder, fresh turmeric, and white pepper; stir for 30 seconds to release aromas.
4. 4. Add prawns to the pan and stir-fry until they turn pink and are fully cooked, about 5 minutes.
5. 5. Pour lemon juice over the prawns and mix well; remove from heat and set aside.
6. 6. In a separate pot, bring coconut milk and water to a boil, then add soaked rice and salt.
7. 7. Lower the heat, cover the pot, and cook the rice until fully done, about 15 minutes.
8. 8. Stir preserved dried salted black beans into the cooked rice for added texture and flavor.
9. 9. Plate the coconut rice and top it with the tangy prawns stir-fry.
10. 10. Garnish with freshly chopped coriander before serving.